Fettuccini al Fungi



INGREDIENTS:

1 pound crimini mushrooms, sliced

2 fresh shiitake mushrooms, stemmed and sliced

1 large portobello mushrooms, sliced

2 cloves crushed garlic

1/4 cup olive oil

2 tablespoons pesto

1 cup milk

2 tablespoons cream cheese

12 ounces dry fettuccine pasta

DIRECTIONS:

1. Cook the pasta according to package directions.

2. Meanwhile, saute mushrooms and garlic in olive oil over
low heat until tender. Mix in pesto mix, milk, and cream
cheese; bring to a boil over medium heat. Reduce heat, and
simmer while stirring until cream cheese has melted and
mixture has thickened.

3. Drain pasta. Pour sauce over noodles, and toss to coat.
Serve.



Fettuccini al Fungi