Fettuccini al Fungi

Three varieties of mushrooms sauteed with garlic and olive oil blend beautifully with nutty pesto, milk and cream cheese to make a sumptuous sauce with delightful earthy tones to toss with hot fettuccini.

• Calories: 377 Calories

Ingredients

• 1 cup milk
• ¼ cup olive oil
• 2 cloves crushed garlic
• 1 pound crimini mushrooms, sliced
• 2 fresh shiitake mushrooms, stemmed and sliced
• 1 large portobello mushrooms, sliced
• 2 tablespoons pesto
• 2 tablespoons cream cheese
• 12 ounces dry fettuccine pasta

Recipe Instructions

Step 1

Cook the pasta according to package directions.

Step 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.

Step 3

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