Fettuccine With Portabella Alfredo Sauce Recipes

Steps:

• Prepare pasta according to package directions, drain.
• Remove brown gills from mushrooms and discard. Chop mushrooms.
• Melt butter in a large saucepan over medium heat add mushrooms and garlic, and saute 5 to 6 minutes or until tender. Stir in cream and milk. Bring to a boil over medium-high heat; reduce heat, and simmer, whisking constantly, 10 minutes. Stir in cheese, pepper, and salt; stir constantly until cheese melts and mixture thickens. Stir in 2 tablesspoons parsley. Serve over hot cooked pasta.

Steps:

• Melt butter in large saute pan.
• Add garlic and onions, saute until brown.
• Add broth and cream and reduce for several minutes.
• Slowly add the cornstarch/water mixture stirring until the sauce begins to thicken slightly.
• Do not over thicken as the parmesean cheese will also act as a thickener.
• Add the parmesan cheese, parsley, and salt & pepper.
• Taste test and add more seasoning if needed.
• Combine with fettuccini noodles and toss.
• Serve immediately in warm bowl.

Steps:

• Grate the cheese, black pepper and nutmeg if you need to.
• Put 4 quarts of water to boil.
• Cooking: Set small frying pan in mid-high heat. Add the butter and the cream to the frying pan and mix well.
• Stir the sauce frequently and add the black pepper, salt and nutmeg, boil and stir frequently until the sauce becomes heavier, then reduce the heat. Add the pasta to the boiling water along with some salt and cook to your liking.
• Once the pasta is cooked, drain the pasta and add it to the sauce. Add the grated cheese to the sauce and pasta, and mix until the cheese is absorbed by the sauce.

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, melt butter in large nonstick skillet on medium heat. Add mushrooms and garlic; cook 5 to 8 min. or until mushrooms are lightly browned and release most of their liquid, stirring frequently. Stir in pasta sauce; simmer on medium-low heat 3 to 5 min. or until heated through, stirring occasionally.
• Drain pasta. Serve topped with pasta sauce mixture.

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettucine pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic.
• Pour about a 1/4 cup of the heavy cream into a small bowl. Add the egg yolk and beat together; put aside. Pour the remaining cream into the frying pan. Increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture. You do not want the egg to curdle. Continue whisking until well blended.
• Add 1 cup of the Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until smooth. Immediately remove from stove. Serve over cooked pasta.

Steps:

• Cook pasta in a large pot of boiling salted water.
• Meanwhile, melt butter or margarine in a saucepan. Stir in flour. Whisk in milk, garlic, and hot sauce; stir until thickened. Stir in cheese.
• Drain pasta. Serve sauce over noodles.

Steps:

• Process mushrooms, onion, and garlic in a blender until mixture is pureed. Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir the mushroom paste in the melted butter until smooth.
• Melt 2 more tablespoons butter in a separate saucepan over medium heat; gradually sprinkle flour into the melted butter, stirring continually. Whisk half-and-half into the flour paste; cook and stir until the sauce is thick and smooth, 4 to 5 minutes. Whisk mushroom mixture into sauce and cook until sauce has thickened a bit more, about 10 minutes. Stir cheese into the sauce; cook until the cheese melts, 2 to 3 minutes. Season with salt and black pepper.

Steps:

• Melt butter in a large pan. Add the cream and bring it to a boil. Simmer for 5 minutes, stirring constantly, then add the Parmesan cheese, with salt and freshly ground black pepper to taste, and turn off the heat under the pan.
• Bring a large pan of salted water to a boil. Drop in the pasta all at once and quickly bring the water back to a boil, stirring occasionally. Cook the pasta for 2-3 minutes, or according to the instructions on the packet. Drain well.
• Turn on the heat under the pan of cream to low, add the cooked pasta all at once, and toss until it is thoroughly coated in the sauce. Taste the sauce for seasoning. Serve immediately, with extra grated Parmesan cheese at the table.

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
• In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
• Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a medium saucepan, combine cream cheese, Parmesan, margarine, milk, garlic powder and basil and stir over low heat until smooth and creamy, 10 to 15 minutes. Toss sauce with pasta and sprinkle with nutmeg. Serve.

Steps:

• Cook pasta according to package directions; drain; set aside.
• Remove brown gills from undersides of mushroom caps using a spoon, and discard gills. Chop mushrooms.
• Melt butter in a large saucepan over medium heat; add mushrooms and garlic. Saute 5-6 minutes or until tender. Stir in cream and milk. Bring to a boil over medium-high heat; reduce heat, and simmer, whisking constantly, 10 minutes. Stir in cheese, pepper, and salt; stir until cheese melts and mixture thickens. Stir in parsley. Serve over hot cooked pasta.