One-Pan Mushroom Fettuccine Alfredo
A lighter, one pot take on the comfort food classic that gets an extra boost of mushroom flavor from mushroom stock.
Serves
6
Prep time 5 min.
Cook time 35 min.
Ingredients
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
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Directions
Melt butter in a large pot or Dutch oven over medium-high heat. Stir in mushrooms and cook until browned, about 12 minutes.
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.
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.
