So about a week ago, my husband had the wonderful idea of having Fettuccine Alfredo for dinner. Don’t have to ask me twice! Pasta with lots of butter, cheese and milk? Uh no brainer.
We wanted something to bulk up the Fettuccine Alfredo recipe we have perfected and our usual go-to add in is chicken. BORING. We needed something different to spice up our Saturday night, seeing as we would probably end up spending the night sprawled on the couch watching HGTV or Food Network. I know what you’re thinking..we are cah-rayyyzaaay!
He brilliantly suggested baby portobello mushrooms. I typically don’t step out of the box when it comes to my add-in’s but we were feeling a little spunky that night. Nothing better than making an already delicious recipe even more amazing. So here’s what we did:
you know you want some.
Baby Bello Alfredo
- Homemade Alfredo Sauce
- 1 pack Baby Portobello Mushrooms, cleaned & sliced
- 1-2 pieces of Garlic, minced
- 1 TBS Olive Oil
- Fresh Parsely
- Salt & Pepper
In a medium sized pan, heat olive oil and garlic. Once the garlic and oil become fragrant, add mushrooms and saute for about 5-10 minutes, depending how you like your shrooms cooked. Throw in some fresh parsley. Remove from pan, leaving the excess oil.
Prepare your Alfredo Sauce. Boil water for pasta. Once ready, drain pasta reserving some of the water from the pot. Add sauce and mushrooms and mix together till pasta is coated. If the pasta starts sticking together and becoming dry, add some of the pasta water to it. Garnish with extra parsley, some Parmesan and serve!
Changed a plain old pasta dish into a lick your bowl kinda meal. Already thinking about what other dish I can remix next….
– Amanda
