Fettuccine with Mushroom Cream Cheese Alfredo Sauce

It’s been a while I did not attend the South Arm Multicultural Community Kitchen. The reason is Minoo usually repeats the menu there. Since I attend the community kitchen in Gilmore Park Church, I do not need to attend the one in South Arm. However, there will be a change in the schedule of the community kitchens from now on. The Gilmore Park Church community kitchen will shift to Tuesday due to conflict of Minoo’s other program schedule. Hence, I will only be able to attend the South Arm community Kitchen and the Senior Kitchen from now on.


Today’s main course is Fettuccine with Mushroom Cream Cheese Alfredo Sauce. Minoo used whole wheat fettuccine for a healthy version.


  • 2 tablespoons butter for frying mushroom
  • 1 pack of mushroom, thinly sliced
  • 1 8oz package of cream cheese
  • 1/2 cup butter for making the sauce
  • 1 1/2 cups milk
  • 6 oz grated Parmesan cheese, or to taste
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh basil leaves or 1 teaspoon of dried ones
  • salt and ground black pepper to taste


Source: this recipe is adapted from Allrecipes

Serves 6


Fettuccine-with-Cream-Cheese-Alfredo-Sauce-3Cook pasta as per instructions on the box.
Fettuccine-with-Cream-Cheese-Alfredo-Sauce-4Heat 2 tablespoons of butter in a skillet over medium heat.

Add the mushrooms; cook and stir until softened, about 5 minutes.

Set aside.

Fettuccine-with-Cream-Cheese-Alfredo-Sauce-6To prepare the sauce, melt the 1/2 cup of butter in a saucepan over medium heat.

Add cream cheese and stir to melt the cream cheese.

Fettuccine-with-Cream-Cheese-Alfredo-Sauce-7Stir in milk.

Season with salt and pepper to taste.

Fettuccine-with-Cream-Cheese-Alfredo-Sauce-9Add Parmesan cheese, mixing until smooth.
Fettuccine-with-Cream-Cheese-Alfredo-Sauce-10Add in garlic, mushrooms and basil. Simmer for 5 minutes.
Fettuccine-with-Cream-Cheese-Alfredo-Sauce-11Add sauce to drained pasta.

Toss well and serve warm.

This Post Has 3 Comments

  1. John Thompson

    Nice idea using the cream cheese. I must try that 🙂

  2. Vicki

    Hey, the kitchen buys their butter from Costco in the states too!

  3. Alfredo e Ines Di Lelio

    With reference to “fettuccine all’Alfredo” we have the pleasure to tell you the history of our grandfather Alfredo Di Lelio, creator of this recipe in the world known.
    Alfredo di Lelio opened the restaurant “Alfredo” in Rome nel 1914, after leaving his first restaurant run by his mother Angelina Rose Square (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). In this local spread the fame, first to Rome and then in the world, of “fettuccine all’Alfredo”. In 1943, during the war, Di Lelio gave the local to his collaborators.
    In 1950 Alfredo Di Lelio decided to reopen with his son Armando (Alfredo II) his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo”, which is now managed by his nephews Alfredo (same name of grandfather) and Ines (the same name of his grandmother, wife of Alfredo Di Lelio, who were dedicated to the noodles).
    In conclusion, the local Piazza Augusto Imperatore is following the family tradition of Alfredo Di Lelio and his notes noodles (see also the site of “Il Vero Alfredo” http://www.alfredo-roma.it/)
    Best regards Alfredo e Ines Di Lelio

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