| Mushroom Alfredo Pasta Yields: 3-4 servings Easy, simplo, and super croamy mushroom Attrado pasta. One of my favorite quick meals! Ingredients 250 9/8 oz pasta (fettuccine or penne are recommended) % cup (56 g/2 0z) unsalted butter ‘1 small onion, finely diced 3 cloves garlic, minced 300-4009 mushrooms (portabella, cremini, champignon), thinly sliced ‘salt and ground black pepper, to taste 11% cups (360 ml) heavy cream or half and half pinch of nutmeg, ground or freshly grated %—% cup grated parmesan 2 tablespoons chopped fresh parsley leaves or chives, for gamish, optional Instructions 1. Ina large pot, bring 2-2.5 quartsiliters of water to a boil. Add % tablespoon salt, followed by the pasta. Cook Until al dente (i.e, slightly firm to the bite, not crunchy nor soft). Drain well 2. As the pasta boils, make the sauce: In a large skillet (large enough to accommodate the pasta), melt 2 tablespoons butter over medium or medium-high heat. Add onion and sauté until tender, stirring occasionally. ‘Add garlic and mushrooms, and cook until mushrooms are tender, about 4-5 minutes. Season with salt and pepper to taste. 3, Add the rest of the butter and heavy cream, and bring just to a boil. Reduce heat and let simmer for several ‘minutes, until sauce has thickened slightly. Stirin nutmeg. Add % cup parmesan, then more if desired. Adjust seasoning to taste. Stir in pasta and cook on very low heat, tossing to combine for 1 minute until warm. Serve immediately. Gamish with parsley or chives if desired,