Zutaten für Fettuccine With Portabella Alfredo Sauce
- Fettuccine
- Portabella Mushroom Caps
- 1/2 cup (1 stick) unsalted butter
- Garlic Cloves
- Parmesan Cheese
- Fresh Coarse Ground Black Pepper
- 1/4 teaspoon salt (or to taste)
- Flat Leaf Italian Parsley
- Whipping Cream
- 1/2 cup whole milk
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Zubereitung von Fettuccine With Portabella Alfredo Sauce
- Cook fettuccine according to package directions until al dente. Drain and set aside.
- While pasta cooks, remove stems and brown gills from portabella mushrooms. Chop mushrooms.
- Melt butter in a large saucepan over medium heat. Add minced garlic and saute for 30 seconds until fragrant.
- Add chopped portabella mushrooms and saute for 5-6 minutes, or until tender.
- Pour in heavy cream and milk. Bring to a simmer over medium-high heat.
- Reduce heat to low, and simmer for 10 minutes, whisking constantly, until sauce slightly thickens.
- Stir in Parmesan cheese, salt, and pepper. Continue whisking until cheese is melted and sauce is creamy.
- Stir in chopped parsley.
- Serve the creamy portabella sauce immediately over the hot cooked fettuccine. Garnish with extra parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
8g
Fat
116g
Carbs
15g
