- 1 lb button mushrooms, cleaned and sliced
- 2 cloves garlic, pressed
- 16 oz fat free half & half
- 2 T low fat cream cheese
- 1/2 C Asiago/Parmesan blend grated cheese
- pepper to taste
- 2 T butter
- 1 lb of fettucini noodles, cooked according to instructions on box
In a large, deep skillet, saute garlic and mushrooms, sprinkled with pepper, in olive oil. Pour cream into pan with mushrooms and start to bring to a boil, stirring to prevent scalding. Add butter and cream cheese, stirring constantly, until cream cheese in melted. Add Asiago/Parmesan blend cheese to the mixture and stir until melted. (You can add more cheese if the sauce is too thin or more cream if too thick.) Mix sauce into cooked and drained pasta and serve. Serves 4.
For extra flavor, add about 1/4 cup white wine to your sauce during cooking.