Mushroom Fettuccine Alfredo – Carbone Fine Food

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INGRIDIENTS
3 Tablespoons Olive Oil
4 Garlic Cloves, peeled, sliced
3 Sprigs of Fresh Thyme
1/3 Cup Button Mushrooms, cleaned, sliced
1/3 Cup Shiitake Mushrooms, cleaned, sliced
1/3 Cup Crimini Mushrooms, cleaned, sliced
1/4 Cup Trumpet Mushrooms, cleaned, sliced
16oz Fettucine
15oz Carbone Alfredo Sauce

INSTRUCTIONS
Bring salted water to a boil in a large pot and cook pasta according to package directions or until al dente. Strain pasta in a colander, toss with a little olive oil if desired so pasta doesn't stick together. Set aside.
Meanwhile, in a large sauté pan, heat the olive oil over medium heat.
Add the sliced garlic and cook until translucent.
Add the thyme sprigs and the sliced mushrooms. Cook until the mushrooms are tender and brown.
Remove and discard the thyme sprigs. Taste and adjust seasoning with kosher salt.
Add in the Carbone Alfredo Sauce, stirring to heat.
Once the sauce is hot, add the cooked drained pasta.
Toss everything to coat.
Plate the pasta & enjoy.