Mushroom Pasta without Cream
This Mushroom Pasta without Cream is a healthy option to making pasta that uses either milk or stock instead of heavy cream. Also it can be made vegan by using a vegan parmesan cheese if desired.
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Cooking tools:
- Pot
- Colander
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Tongs
- Grater
- Serving bowl
- Plate
Ingredients
- 300 grams Fettuccine
- 2 large Portabella Mushrooms
- 2 tbsp Vegan butter or butter
- 1 tsp Minced Garlic
- 1 cup Vegan parmesan cheese or regular parmesan cheese
- 1/2 cup Vegetable stock or milk
- 4 tbsp Parsley
- 1 tsp Italian Seasoning
- to taste White Pepper
- to taste Kosher Salt
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