Mushroom Alfredo Pasta

 I know Mushroom Alfredo is nothing new, but this is definitely the best recipe we've tried. And it reheats well the next day too instead of just being an oily mess.

Mushroom Alfredo Pasta

Ingredients

·        8 cloves garlic, minced

·        2 tbsp oil

·        2-3 cups sliced baby bella mushrooms

·        1 tsp salt

·        24 oz fettuccini (two packages)

·        1/3 cup pasta water

·        4 tbsp butter

·        2 cup heavy cream

·        1-2 cups grated parmesan cheese

Instructions

1.     Boil salted water for pasta and cook according to package directions.

2.     Heat a large frying pan over medium-low heat and add the oil and minced garlic to the warm pan. Saute the garlic until soft and fragrant, about 3 minutes. Add the sliced mushrooms to the pan. Saute until the mushrooms begin to brown, about 5 minutes. Add 1 tsp of salt to the mushrooms and saute for another minute.

3.     Add the butter to the pan with the mushrooms and saute until it melts.  Once the butter melts pour in the heavy cream and let it simmer with the mushrooms for 4 minutes. Slowly mixing in the parmesan cheese and continuously stir until the cheese melts and mixes in.

4.     Reserve 1/3 cup of the pasta water and drain the cooked pasta. Mix the pasta water and cooked pasta in with the sauce. Toss to combine and cook for another 2 minutes.