Prep time 5 min.

Cook time 35 min.


2 Tbsp. unsalted butter

1 lb. sliced cremini or white butto mushrooms, or a mixture of both

1 carton (32 oz.) College Inn® Bold Mushroom Stock

2 1/4 cups 2% milk, plus more as needed

1 lb. uncooked fettuccine or linguine pasta

1 cup grated Parmesan cheese, plus more for serving

Freshly ground black pepper

Salt, to taste

1 to 2 Tbsp. chopped fresh parsley leaves, optional


  1. Melt butter in a large pot or Dutch oven over medium-high heat. Stir in mushrooms and cook until browned, about 12 minutes.

  2. Stir in mushroom stock and milk; bring to a boil. Add pasta and cook according to package directions, stirring frequently and making sure pasta is submerged in liquid. DO NOT DRAIN.

  3.  Remove from heat. Add Parmesan and pepper; toss until cheese is melted. Season to taste with salt. To serve, sprinkle with Parmesan cheese and parsley, if desired.

TIP: To thin sauce, add milk, 1 Tbsp. at a time, until desired consistency.

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