Fettuccini al Fungi

Directions

Ingredients :

1 pound crimini mushrooms

sliced

2 fresh shiitake mushrooms

stemmed and sliced

1 large portobello mushrooms

sliced

2 cloves crushed garlic

¼ cup olive oil

2 tablespoons pesto

1 cup milk

2 tablespoons cream cheese

12 ounces dry fettuccine pasta

Methods :

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.