Mushroom Fettuccine Alfredo

Keeping meals simple and affordable, yet tasty is my mantra these days.  This recipe certainly fits the bill.  It is also perfect for company. 

Mushroom Fettuccine Alfredo 

1 pound fettuccine or other pasta, cooked and drained

6 to 8 mushrooms, thinly sliced

1 Tbs. butter

1 Tbs. olive oil

2 cloves garlic, crushed

1 tsp. dried basil

1 cup heavy cream

1/2 cup grated parmesan 

In the same pot you cooked your pasta in melt butter and add olive oil.  Saute mushrooms with garlic and basil.  Do not burn your garlic.  Once mushrooms have cooked down add cream and parmesan.  Stir continuously until sauce begins to bubble.  Remove from heat.  Toss in pasta and serve immediately. 

I like to change it up by using Farfalle or other fun shaped pastas from time to time in place of the standard fettuccine pasta. 

This recipe makes a wonderful no meat main dish paired with a nice tossed green salad and a crunchy baguette or as a side dish with nicely grilled steak.  Add a nice glass of wine, if you like to, make it a very special meal. 

You may also enjoy revisiting Keeping Pasta Interesting.