Mushroom Broccoli Alfredo Recipe
Summary
Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelVery Easy
Health IndexAverageServings4
Interest GroupQuick
Ingredients
| Butter margarine | 2 Tablespoon | |
| Fesh broccoli flowerets - 3 cups | ||
| Mushrooms | 3 Cup (16 tbs), sliced | |
| Onion | 1 Medium | |
| Garlic powder - 1/4 teaspoon OR Garlic - 2 cloves, minced | ||
| Condensed cream of mushroom soup | 1 Can (10oz) | |
| Milk | 1/3 Cup (16 tbs) | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Pepper | 1/8 Teaspoon | |
| Cooked spaghetti | 4 Cup (16 tbs) | |
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.
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.
Chef
