food Fettuccini al Fungi recipe
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Fettuccini al Fungi recipe
    6 servings

Ingredients:

  • 1 pound crimini mushrooms, sliced
  • 2 fresh shiitake mushrooms, stemmed and sliced
  • 1 large portobello mushrooms, sliced
  • 2 cloves crushed garlic
  • 1/4 cup olive oil
  • 2 tablespoons pesto
  • 1 cup milk
  • 2 tablespoons cream cheese
  • 12 ounces dry fettuccine pasta

    Instructions:

  • 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.



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