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| Fettuccini al Fungi |
"This creamy mushroom and pesto sauce is an clean dish to prepare, stimulated from Seattle's Poor Italian restaurant. It is exceptional for entertaining. It is best served hot from the stove!"
Ingredients :
- 1 pound crimini mushrooms, sliced
- 2 sparkling shiitake mushrooms, stemmed and sliced
- 1 huge portobello mushrooms, sliced
- 2 cloves beaten garlic
- 1/four cup olive oil
- 2 tablespoons pesto
- 1 cup milk
- 2 tablespoons cream cheese
- 12 oz dry fettuccine pasta
Instructions :
| Prep : | Cook : 6M | Ready in : |
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- Cook the pasta consistent with bundle guidelines.
- Meanwhile, saute mushrooms and garlic in olive oil over low warmth till tender. Mix in pesto blend, milk, and cream cheese; convey to a boil over medium warmness. Reduce warmth, and simmer even as stirring till cream cheese has melted and mixture has thickened.
- Drain pasta. Pour sauce over noodles, and toss to coat. Serve.
Notes :
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