- 250 gms Acasa Tagliatelle Pasta
- 2 tablespoons butter
- 1 tablespoon olive oil
- 8 oz mushrooms, sliced
- 3 garlic cloves, minced
- 1 cup Acasa Bechamel sauce
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter and olive oil over medium heat. Add the sliced mushrooms and sauté until they release their moisture and turn golden brown.
- Add the minced garlic and cook for an additional minute.
- Pour in the heavy cream, reduce the heat to low, and simmer for 2-3 minutes.
- Stir in the grated Parmesan cheese until melted and smooth.
- Season with salt and pepper to taste. Toss the cooked pasta in the creamy mushroom sauce until well coated.
- Serve hot, garnished with fresh parsley.
Chef Tip: For an extra umami kick, sprinkle some truffle oil or truffle salt over the finished dish.
