fettuccini al fungi

Ingredients

• Servings: 6
• 1 pound crimini mushrooms, sliced
• 2 fresh shiitake mushrooms, stemmed and sliced
• 1 large portobello mushrooms, sliced
• 2 cloves crushed garlic
• 1/4 cup olive oil
• 2 tablespoons pesto
• 1 cup milk
• 2 tablespoons cream cheese
• 12 ounces dry fettuccine pasta

Recipe

• 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.