Slow Cooker Wild Mushroom Pasta Alfredo With Walnuts Recipes

LIGHTER MUSHROOM TORTELLINI ALFREDO

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 2 to 3 minutes.
• Melt butter in a skillet over medium-high heat. Add sliced mushrooms and saute until tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Remove mixture to a small bowl.
• Add evaporated milk to skillet and heat over medium-low heat until warm. Stir in Parmesan cheese until melted. Add cooked tortellini and toss to coat. Garnish with mushroom-garlic mixture.

SUPER FAST MUSHROOM ALFREDO RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• In a small skillet, heat the olive oil over medium heat until it shimmers. Add the mushrooms and cook until crispy, 3-5 minutes. Remove the pan from the heat.
• In a 9 x 13-inch baking dish, combine the fettuccine, garlic, 4 cups of Swanson® Vegetable Broth, half of the Campbell's® Cream of Mushroom Soup, garlic powder, salt, and black pepper and stir until evenly incorporated. Cover the baking dish with foil.
• Bake for 20-25 minutes, until pasta has slightly softened and sauce has thickened.
• Remove from the oven and stir in the remaining 2 cups Swanson® Vegetable Broth, the remaining Campbell's® Cream of Mushroom Soup, and the Parmesan cheese. Return to the oven for another 20-25 minutes, or until pasta is tender and the sauce is thick and smooth.
• Remove from the oven and stir in the parsley and some of the crispy mushrooms.
• Garnish with the crispy mushrooms, more parsley, and black pepper. Serve warm.
• Enjoy!