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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.
Ingredients
- 2 tablespoons butter
- 2 portobello mushroom caps, thinly sliced
- 1 (8 ounce) package cream cheese
- 1 ½ 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
- ½ cup butter
Directions
Step 1
Heat 2 tablespoons butter in a skillet over medium heat. Stir in mushrooms; cook and stir until softened, about 5 minutes. Set aside.
Step 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.
Step 3
Add basil, garlic, and white pepper. Simmer until flavors blend, about 5 minutes. Remove garlic, then stir in mushrooms.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 464 | |
| % Daily Value * | |
| Total Fat42g | 53% |
| Saturated Fat26g | 130% |
| Cholesterol122mg | 41% |
| Sodium708mg | 31% |
| Total Carbohydrate7g | 3% |
| Dietary Fiber1g | 2% |
| Total Sugars4g | |
| Protein17g | |
| Vitamin C0mg | 2% |
| Calcium426mg | 33% |
| Iron1mg | 6% |
| Potassium361mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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