Portabella-Basil Alfredo

By carvalhohm

Ingredients

• 16 oz. pkg. spinach fettuccine pasta, uncooked
• 1 T. olive oil
• 5 portabella mushrooms, chopped
• 3 c. milk
• 1-1/2 t. garlic salt
• 8 oz. pkg. cream cheese, cubed
• 3 oz. pkg. cream cheese, cubed
• 1-1/2 t. dried basil
• 1-1/2 c. grated Parmesan cheese

Details

Servings 5
Adapted from copyright-free-images.comfood-and-drink-copyright-free-imagesfood-for-diner.jpg.html

Preparation

Step 1

Cook pasta according to package directions; drain. Meanwhile, heat oil in a large skillet over medium heat. Sauté mushrooms until tender, about 5 minutes; drain any extra liquid from pan. Add milk and garlic salt to skillet; heat just to boiling. Stir in both packages of cream cheese and basil. Reduce heat to low; cook, stirring constantly, until cream cheese is melted. Stir in Parmesan cheese; cook over low heat until melted, about 3 minutes. Serve over pasta.

Makes 8 to 10 servings.