Fettuccine Mushrooms Minced Garlic Butter Salt And Pepper All-Purpose Unbleached Flour Whole Milk Grated Parmesan Cheese Red Pepper Flakes Dried Parsley Flakes
Heat a skillet on medium high and melt the butter. Add the mushrooms to the pan. After about 3 minutes when the mushrooms shrink a bit add the minced garlic to the skillet. Sauté the mushrooms and garlic in the melted butter for 5 minutes. Remove the skillet from the burner and set aside while you make the alfredo sauce.
In a medium sauce pan, whisk melted butter and flour together. Whisk in the salt and ground pepper. Whisk the mixture as it heats for about 3 minutes. Slowly drizzle the milk to the pot while whisking. Once all of the milk is added continue to whisk to break up any lumps and combine the alfredo sauce ingredients as it starts to thicken.
Whisk in ¾ of a cup of shredded Parmesan cheese to the pot until the cheese melts into the sauce. Whisk the sauce over the heat for 3 to 5 minutes until it has thickened. Remove from the heat. To make spicy alfredo sauce add ½ teaspoon red pepper flakes to the pot of sauce.
Add the cooked pasta to the skillet with the sautéed mushrooms. Toss to combine. Pour the hot alfredo sauce over the pasta and mushrooms in the skillet. Use tongs to toss until the pasta is coated with the alfredo sauce. Serve immediately with a salad and crusty bread.