Ingredients Jump to Instructions ↓

  1. 6 cloves garlic

  2. 1 1/2 cups portobello mushrooms

  3. 4-5 basil leaves OR 2 tsp dry basil

  4. olive oil

  5. 1 inch of fresno pepper

  6. 1/2 large tomato

  7. 1 Tbs sugar

  8. 0 1/4 cup Cooking white wine

  9. Dash of lemon juice

  10. 1/3 cup mozzarella cheese

  11. 1/3 cup heavy cream

  12. 1 Tbs unsalted butter

  13. 2-4 servings fettuccine spinach pasta

Instructions Jump to Ingredients ↑

  1. Tomato sauce topping:

  2. Add the garlic, 1/2 cup of mushrooms, and basil to a food processor. Blend until it resembles small pebbles (about 3 seconds). In a medium sauce pan, add a small amount of olive oil to barely cover the bottom. Add the pebbly mixture to the pan and let it cook on medium heat for 2-3 minutes.

  3. Slice the fresno pepper into small strips and place into the pan (take out seeds if you don't like spicy things.. you heathen!).

  4. Meanwhile, cut up the tomato. The outer flesh should be diced and the soft inside kept aside. Throw the flesh into the pan to cook along with the pebbly mushrooms. Put a dash of white cooking wine in to keep it hydrated if needed.

  5. Now place the soft leftover tomato insides into the food processor along with the sugar. Blend it for a few seconds until it is a thin sauce. Add it to the pan with the pebbly mushrooms and diced tomato.

  6. Let this simmer for about 3-4 minutes and then turn heat on low.

  7. Start cooking the pasta according to package instructions.

  8. Alfredo sauce:

  9. In another medium saucepan on medium heat, add the heavy cream, white cooking wine, lemon juice, and mozzarella cheese. Stir around and let melt but don't let it get stuck to the bottom of the pan. Keep stirring and add the butter. Stir continuously and slowly for about 4-5 minutes until it starts smelling delicious.

  10. Layer the sauces any way you want, or simply mix it all together. Either way it is delicious! I hope you enjoy this :)


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