Fettuccini al Fungi

Yield

6 servings

0

0

1 pound: crimini mushrooms, sliced

2: fresh shiitake mushrooms, stemmed and sliced

1: large portobello mushrooms, sliced

2 cloves: crushed garlic

1/4 cup: olive oil

2 tablespoons: pesto

1 cup: milk

2 tablespoons: cream cheese

12 ounces: dry fettuccine pasta

Cook the pasta according to package directions.

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.

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

Calories: 377 kcal

Carbohydrates: 47.2 g

Cholesterol: 10 mg

Fat: 15.2 g

Fiber: 4.1 g

Protein: 14.1 g

Sodium: 105 mg