Gourmet, delicious, and so easy - what could be better? A must for impromptu dinner guests.

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

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  • Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.

  • In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through.

  • Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.

  • Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.

Nutrition Facts

470 calories; protein 18.3g 37% DV; carbohydrates 42.2g 14% DV; fat 25.4g 39% DV; cholesterol 55mg 18% DV; sodium 932.5mg 37% DV. Full Nutrition
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Reviews (176)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/26/2003
I agree this is one of the fastest ways to impress people I've discovered. I've tried this recipe with store-bought Alfredo sauce before, and we found it way too sweet--mind you, it was because of the paticular sauce we chose. A quick suggestion if you don't have the ready-made sauce on hand: saute 2-3 cloves minced garlic in some butter, add the mushrooms and saute for 2 or 3 minutes, add 1 tablespoon of flour to 2 cups milk, then add to mushrooms, simmer until thick and then add 1/3 cup parmesan cheese -- voila! A low fat alfredo with delicious mushroom taste! Read More
(159)

Most helpful critical review

Rating: 3 stars
11/26/2005
My roommate enjoyed it...however it did not appeal to me very much...Seemed like it was missing something... Read More
(15)
268 Ratings
  • 5 star values: 165
  • 4 star values: 75
  • 3 star values: 22
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
12/26/2003
I agree this is one of the fastest ways to impress people I've discovered. I've tried this recipe with store-bought Alfredo sauce before, and we found it way too sweet--mind you, it was because of the paticular sauce we chose. A quick suggestion if you don't have the ready-made sauce on hand: saute 2-3 cloves minced garlic in some butter, add the mushrooms and saute for 2 or 3 minutes, add 1 tablespoon of flour to 2 cups milk, then add to mushrooms, simmer until thick and then add 1/3 cup parmesan cheese -- voila! A low fat alfredo with delicious mushroom taste! Read More
(159)
Rating: 5 stars
05/12/2006
My husband and I both loved this recipe! Don't forget to scrape the "gills" out from the underside of the mushroom that way the sauce won't turn the purple/brown color some people complained about. I added yellow bell pepper zucchini broccoli cherry tomatoes and carrots as well. Then instead of mixing it all together I just spooned the sauce on top of the noodles and topped it with the mushrooms and veggies. Very delicious and beautiful presentation! Read More
(69)
Rating: 5 stars
06/30/2004
I started hunting around for an alfredo sauce recipe after reading Katya's review. I used the quick and easy alfredo sauce recipe from here(think thats the same one she got from here). It made a huge difference. The dish went from a good one to an excellent one. The sauce definitely transformed it. I also added mozarella to the top after I was done to make it more cheesy. We LOVE this recipe now. I think what I made at home was as good or better than the local restaurant version. I'm glad I have a treadmill.......lotta calories in this one! Read More
(39)
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Rating: 4 stars
07/23/2003
I made this at a grocery store demo and it went over very well. To cut the fat I made a low fat alfredo sauce. This is very delicious and I'll definitely make this again! Read More
(26)
Rating: 4 stars
08/29/2002
This was quick and easy. I used a larger jar of sauce 16 ounces. Next time I think I will add some peas. Read More
(26)
Rating: 4 stars
07/25/2007
The first time I made this we couldn't eat it...but it wasn't the recipe's fault. I had never used any jarred sauces and thought I would try one here. For heaven's sake take a little extra time and make your own. As soon as I opened the jar I knew we wouldn't enjoy it. The smell is absolutely disgusting...it reminded me of my baby's infant formula...you know that iron-rich fake milk smell? Needless to say we tried again with a homemade sauce and it was superb. Do yourself a favor unless you have experienced and liked (although I cannot fathom why) the jarred alfredo sauces (even the more expensive ones which is what I bought just to be sure) MAKE YOUR OWN ALFREDO SAUCE! You won't be disappointed...although you may be if you don't! Read More
(25)
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Rating: 5 stars
06/06/2006
This was delicious would definately make again.I used baby bella mushrooms instead of portobello's and added some sliced red pepper to the mix. I also made my own alfredo instead of the stuff in a jar the "Quick and Easy Alfredo Sauce" recipe from this site (which was also delicious!). My only problem was after adding the alfredo to the wine/garlic/veggie mix the sauce was too thin so I allowed it to simmer a bit and thicken up. But I must say.....this dish blew me and my boyfriend away the rest of the wine used to cook in this recipe we finished off with the meal PERFECT!!!! Read More
(21)
Rating: 3 stars
11/26/2005
My roommate enjoyed it...however it did not appeal to me very much...Seemed like it was missing something... Read More
(15)
Rating: 4 stars
12/02/2010
Very good. Will definately make this again. I'm going to add some Italian sausage next time. YUM. Read More
(12)
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