CLASSIC FETTUCINI

8 oz fettucini

10 oz fresh mushrooms, peeled and sliced

6 Tbsp butter

4 Tbsp flour

3 cups milk

1 cup heavy cream

2 frozen garlic cubes or ½ tsp garlic powder

1 ½ tsp salt, or more to taste

1 ½ tsp parsley flakes

DIRECTIONS:

1. Cook fettucini according to package directions. Drain, but do not rinse.

2. In a large pot, melt butter and add mushrooms. Cover pot and cook over lowmedium heat for approximately 10 minutes. There should be some liquid in the pot. Add flour and mix well until fully incorporated into the butter mixture and texture is pasty.

3. Add ½ cup of milk at a time; stirring between each addition until mixture is smooth. Bring to a light boil and cook 5-10 minutes, maintaining low boil and stirring constantly, until thickened. Add remaining ingredients and mix well. Toss with pasta.

Note: You can sub the heavy cream with (full fat) milk for a lighter version.

Reheat over low heat. You may need to add a bit of milk when reheating.