This cream cheese pasta sauce is my spin on Alfredo sauce. We love cream cheese, mushrooms, and garlic, so I decided to try different ways of creating this tasty dish. Serve with fettuccini and sliced crusty bread for mopping up the delicious sauce.
Ingredients
- 2 tablespoons butter
- 2 portobellos mushroom caps , thinly sliced
- 1 package cream cheese , 8 ounce
- 0.5 cups butter
- 1.5 cups milk
- 6 ounces grated Parmesan cheese , or to taste
- 1 tablespoon minced fresh basil leaves
- 1 clove garlic , crushed
- ground white pepper , to taste
Instructions
-
1
Heat 2 tablespoons butter in a skillet over medium heat. Stir in mushrooms; cook and stir until softened, about 5 minutes. Set aside.
-
2
Melt cream cheese and 1/2 cup butter in a saucepan, stirring occasionally, over medium heat. Stir in milk and Parmesan cheese until smooth.
-
3
Add basil, garlic, and white pepper. Simmer until flavors blend, about 5 minutes; stir in mushrooms.
Nutrition Facts
Per serving
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