Fettuccini al Fungi

Cooking Recipes Catalogue

Three varieties of mushrooms sauteed with garlic and olive oil blend beautifully with nutty pesto, milk and cream cheese to make a sumptuous sauce with delightful earthy tones to toss with hot fettuccini.

INGREDIENTS (for 6 servings):


  • 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.