Mushroom Fettuccine Alfredo
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Serves/Makes: 4
Ready in: < 30 minutes
- 1 pound fettuccine noodles
- 1 tablespoon butter
- 2 cloves garlic, minced
- 4 cups sliced fresh mushrooms
- 1/4 cup chopped green onions
- 1 tablespoon all-purpose flour
- 1 can (12 ounce size) evaporated milk
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
Cook the pasta in a large pan of boiling water until al dente. Drain well. Set aside and keep warm. Meanwhile, melt the butter in a large skillet over medium heat. Add the garlic, mushrooms, and green onions. Cook, stirring frequently, until the vegetables are soft. Sprinkle the vegetables with the flour and stir to combine. While stirring, slowly add the evaporated milk. Mix completely. Cook, stirring constantly, until the sauce comes to a boil and begins to thicken. Remove the pan from the heat. Add the Parmesan, parsley, and basil and mix well. Adjust the seasoning with salt and pepper if needed. Toss the fettuccine with the mushroom sauce and serve immediately.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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