Great for light dairy supper.
1 package fettucuini pasta
1 box fresh mushrooms
1 medium onion
3 Tbsp butter
2 Tbsp fresh parsley (or 2 t. dried parsley)
4 oz cream cheese
- black pepper
Cook pasta and drain. Set aside.
Dice the onion and saute in butter until clear. Peel and slice mushrooms and add to pot. Season with parsley, salt, and pepper.
Cover pot and let cook on a low flame for 10 minutes. Stir in cream cheese and mix. Toss with pasta.