INGREDIENTS
1 pack San Remo Linguine, cooked al dente
¼ cup butter
2 cups mushrooms, sliced
3 cups all purpose cream
1 ½ cups quickmelt cheese, grated
Salt and pepper to taste
½ cup Parmesan cheese, grated
Chopped parsley
1. Cook mushrooms in butter for 2 minutes. Do not brown.
2. Stir in cream. Cook for another 2 minutes. Do not boil. Add quickmelt cheese.
3. Season with salt and pepper.
4. Combine cooked pasta, sauce and parmesan cheese.
5. Transfer to serving platter and garnish on top with chopped parsley.
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