Fettuccini al Fungi recipe

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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

Nutrition Info

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
servingSize: -
sodium: 105.4 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook the pasta according to package directions.

  2. 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.

  3. Drain pasta. Pour sauce over noodles, and toss to coat. Serve.

Recipe Yield

6 servings

Recipe Note

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!

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