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Mushroom Broccoli Alfredo

Trusted.Chef's picture
Ingredients
  Margarine/Butter 2 Tablespoon
  Broccoli flowerets 3 Cup (48 tbs) (Fresh)
  Sliced fresh mushrooms 8 Ounce (3 Cup)
  Onion 1 Medium, coarsely chopped (1/2 Cup)
  Garlic powder/2 garlic clove minced 1⁄4 Teaspoon, minced
  Condensed cream of mushroom soup 10 3⁄4 Ounce (1 Can)
  Milk/Chablis / other dry white wine 1⁄3 Cup (5.33 tbs)
  Grated parmesan cheese 2 Tablespoon
  Pepper 1⁄8 Teaspoon
  Cooked fettuccine/Spaghetti 4 Cup (64 tbs), hot (8 Ounce Dry)
Directions

MAKING
1. In a large (10-inch) sauté pan, heat the oil over medium high heat.
2. When oil is hot, add and sauté the vegetables until they are tender but still crisp.
3. Stir in remaining ingredients except the pasta.
4. Bring to a boil, stirring until the cheese melts.
5. Let the sauce simmer, covered, on low heat, for 5 minutes. Stir once or twice.
6. Take pan off the heat and add cooked fettuccini to the sauce. Toss to coat.

SERVING
7. Heap the Mushroom Broccoli Alfredo in bowls or in deep-dish plates.
8. Garnish with more shavings of Parmesan if you like.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Quick
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

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