Light And Creamy Mushroom Basil Fettucine

Light And Creamy Mushroom Basil Fettucine


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This slow cooked Alfredo soaks in the classic flavors of fresh garlic and mushrooms. Stir in basil leaves and sprinkle on a bit of extra Parmesan cheese for garnish.

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Time needed

10 min preparation + 2 hour cooking

Serving Size / Yield

6-8 servings


  • 16 oz. mushrooms, sliced
  • Salt and pepper to taste
  • 3 cloves garlic, minced
  • 2 (8 oz.) packages cream cheese, softened
  • 2 stick butter
  • 1 ½ C. Parmesan cheese, grated
  • 1 ½ C. milk
  • 1 lb. fettuccine pasta, cooked and drained
  • 1 C. fresh basil leaves

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Add mushrooms and garlic to the bottom of a well-greased crockpot; season with salt and pepper. In a saucepan, combine cream cheese, butter, Parmesan, and milk; cook over medium heat, whisking constantly, until melted and smooth. Pour into crockpot and cook on high for 2 hours. Stir in pasta and fresh basil.

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