Portabella-Basil Alfredo

Serves: 9
Total Calories: 459


1 (16-ounce) package spinach fettuccine pasta, uncooked
1 tablespoon olive oil
5 portabella mushrooms, chopped
3 cups milk
1 1/2 teaspoons garlic salt
1 (8-ounce) package cream cheese, cubed
1 (3-ounce) package cream cheese, cubed
1 1/2 teaspoons dried basil
1 1/2 cups grated Parmesan cheese


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.

Tip: Steam vegetables to keep their fresh-picked taste...it’s simple. Bring 1/2 inch of water to a boil in a saucepan and add cut-up veggies. Cover and cook to desired tenderness, about 3 to 5 minutes. A quick toss with a little butter or olive oil and they’re ready to enjoy.

Nutritional Facts:

Serves: 9
Total Calories: 459
Calories from Fat: 207

This Portabella-Basil Alfredo recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.

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