FETTUCCINI AL FUNGI

Fettuccini al Fungi image

This creamy mushroom and pesto sauce is an easy dish to prepare, inspired from Seattle's Poor Italian restaurant. It is excellent for entertaining. It is best served hot from the stove!

Provided by Marah

Yield 6

Number Of Ingredients 9

Ingredients

1 pound crimini mushrooms, sliced
2 fresh shiitake mushrooms, stemmed and sliced
1 large portobello mushrooms, sliced
2 cloves crushed garlic
¼ cup olive oil
2 tablespoons pesto
1 cup milk
2 tablespoons cream cheese
12 ounces dry fettuccine pasta

Steps:

Cook the pasta according to package directions.
Meanwhile, saute mushrooms and garlic in olive oil over low heat until tender. Mix in pesto mix, milk, and cream cheese; bring to a boil over medium heat. Reduce heat, and simmer while stirring until cream cheese has melted and mixture has thickened.
Drain pasta. Pour sauce over noodles, and toss to coat. Serve.

Nutrition Facts : Calories 376.8 calories, Carbohydrate 47.2 g, Cholesterol 10.2 mg, Fat 15.2 g, Fiber 4.1 g, Protein 14.1 g, SaturatedFat 3.7 g, Sodium 105.4 mg, Sugar 4.2 g