Mushroom Fettuccine Alfredo

• 1/2 Cup Butter
• 1 Tbsp Flour
• 1/2 Pint (1 cup) Heavy cream
• 4 oz Cream cheese
• 1 tsp Garlic, minced
• 1 tsp Italian seasoning
• 1 Tbsp Parsley
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 1 Cup Parmesan cheese, grated
• 1 Cup Rustic Tuscan BLENDABELLA
• 1/2 lb Fettuccine pasta

Instructions

1. In a large pot boil ½ lb of fettuccine pasta.
2. While pasta is cooking, in a medium saucepan add butter, melt and whisk in flour to make a roux.
3. Add the heavy whipping cream, and cream cheese. Maintain a medium heat and whisk until melted.
4. Add the minced garlic, italian seasoning, BLENDABELLA, salt and pepper. Continue to whisk until smooth.
5. Add the parmesan cheese. Bring to a simmer and continue to cook for about 3 minutes or until it starts to thicken.
6. Remove pasta from heat and strain. Toss with sauce in a large bowl and serve with black pepper.