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
- butter: 2 Tbsp
- portobello mushroom caps: 2 piece (sliced)
- cream cheese: 1 pack (8 ounce pack)
- butter: 0.5 cup
- ½ cups milk: 1 piece
- ounces grated Parmesan cheese: 6 piece (to taste)
- Fresh Basil Leaves: 1 Tbsp (minced)
- clove garlic: 1 piece (crushed)
- ground white pepper: (to taste)
Metric Conversion
Stages of cooking
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Heat 2 tablespoons butter in a skillet over medium heat. Stir in mushrooms; cook and stir until softened, about 5 minutes. Set aside.
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Melt cream cheese and 1/2 cup butter in a saucepan, stirring occasionally, over medium heat. Stir in milk and Parmesan cheese until smooth.
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Add basil, garlic, and white pepper. Simmer until flavors blend, about 5 minutes. Remove garlic, then stir in mushrooms.
