Cream Cheese Alfredo Sauce

Prep time: 10 min

Cook time: 15 min

Servings: 6

Yield: 6 servings

Description

This homemade Alfredo sauce with cream cheese and sautéed mushrooms is easy to make for a smooth, creamy white pasta sauce, perfect for fettuccini.

• 2 tablespoons butter

• 2 portobello mushroom caps, thinly sliced

• 1 (8 ounce) package cream cheese

• 1/2 cup butter

• 1 1/2 cups milk

• 6 ounces grated Parmesan cheese, or to taste

• 1 tablespoon minced fresh basil leaves

• 1 clove garlic, crushed

• ground white pepper, to taste

1 Heat 2 tablespoons butter in a skillet over medium heat. Stir in mushrooms; cook and stir until softened, about 5 minutes. Set aside.

2 Melt cream cheese and 1/2 cup butter in a saucepan, stirring occasionally, over medium heat. Stir in milk and Parmesan cheese until smooth.

3 Add basil, garlic, and white pepper. Simmer until flavors blend, about 5 minutes; stir in mushrooms.