Cream Cheese Alfredo Sauce recipe

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Ingredients

2 tablespoons butter
2 portobello mushroom caps, thinly sliced
1 (8 ounce) package cream cheese
½ cup butter
1 ½ cups milk
6 ounces grated Parmesan cheese, or to taste
1 clove garlic, crushed
1 tablespoon minced fresh basil leaves
ground white pepper, to taste

Nutrition Info

463.6 calories
carbohydrate: 7.2 g
cholesterol: 121.7 mg
fat: 41.6 g
fiber: 0.6 g
protein: 16.9 g
saturatedFat: 26 g
servingSize: -
sodium: 707.6 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 2 tablespoons of butter in a skillet over medium heat. Stir in the mushrooms, cook and stir until softened, about 5 minutes. Set aside.

  2. Meanwhile, melt the cream cheese and 1/2 cup of butter in a saucepan over medium heat, stirring occasionally. Stir in the milk and Parmesan cheese, mixing until smooth. Add in the garlic, basil, and white pepper. Simmer for 5 minutes, then remove the garlic. Stir in the cooked mushrooms before serving.

Recipe Yield

6 servings

Recipe Note

This is my spin on Alfredo sauce. We love cream cheese, mushrooms and garlic. So I decided to try different ways of creating this tasty dish! Serve with fettuccini, and sliced crusty bread for mopping!

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