Portobello Mushroom Fettuccine with Cheese and Parsley
Servings for 2 (cooked and drained)
3 pcs (cooked and sliced)
1 pc (chopped)
Heat a skillet with 1 tbsp of oil, cook portobello mushroom slices over medium heat for 3 minutes.
Turn them over and cook for another 3 minutes. Dish out and set aside.
In the same skillet, add Campbell’s Alfredo Portobello Pasta Sauce, stir well then reduce to low heat to simmer for 1 minute.
Then add all mushrooms back, together with tomato, cheese and parsley. Mix well and cook for 1 minute.
Add fettuccine, blended together thoroughly and serve.
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