Creamy Mushroom Spaghetti

By carol gorman

Ingredients

• 220 g spaghetti, uncooked
• 1/4 cup Kraft Extra Virgin Olive Oil Italian Pesto Parmesan Dressing
• 3 cloves garlic, minced
• 3 cups sliced fresh mushrooms
• 1 can (10 fl oz/284 mL) 25%-less-sodium condensed cream of mushroom soup
• 1/4 cup milk
• 1/4 cup Kraft 100% Parmesan Grated Cheese
• 1/4 cup chopped fresh parsley

Preparation

Step 1

Cook spaghetti as directed on package, omitting salt.

Meanwhile, heat dressing in large skillet on medium heat. Add garlic; cook and stir 1 min. Add mushrooms; cook 5 min. or until tender, stirring frequently. Add soup and milk; mix well. Bring to boil, stirring frequently.

Drain spaghetti. Add to mushroom mixture in skillet along with the cheese and parsley; mix lightly.