Super Fast Mushroom Alfredo

Name: Super Fast Mushroom Alfredo
Total time: 30
Yield: 6
Ingredients: 3 tablespoons olive oil; 3 cups baby bella mushroom, (option to use frozen mushrooms); 1 lb dried fettuccine pasta; 2 tablespoons garlic, minced; 6 cups Swanson® Vegetable Broth, divided; 1 can Campbell’s® Cream of Mushroom Soup, divided; ½ teaspoon garlic powder; 2 teaspoons kosher salt; 2 teaspoons freshly ground black pepper, plus more for garnish; 2 cups grated parmesan cheese; ¼ cup fresh parsley, plus more for garnish

Recipe by Campbell's from tasty.co

Dinner 30 Mins.

Ingredients

6 servings

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3 tablespoons olive oil
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3 cups baby bella mushroom, (option to use frozen mushrooms)
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1 lb dried fettuccine pasta
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2 tablespoons garlic, minced
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6 cups Swanson® Vegetable Broth, divided
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1 can Campbell’s® Cream of Mushroom Soup, divided

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½ teaspoon garlic powder
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2 teaspoons kosher salt
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2 teaspoons freshly ground black pepper, plus more for garnish
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2 cups grated parmesan cheese
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¼ cup fresh parsley, plus more for garnish

Instructions

Preheat the oven to 400°F (200°C).
In a small skillet, heat the olive oil over medium heat until it shimmers. Add the mushrooms and cook until crispy, 3–5 minutes. Remove the pan from the heat.
In a 9 x 13-inch baking dish, combine the fettuccine, garlic, 4 cups of Swanson® Vegetable Broth, half of the Campbell’s® Cream of Mushroom Soup, garlic powder, salt, and black pepper and stir until evenly incorporated. Cover the baking dish with foil.
Bake for 20–25 minutes, until pasta has slightly softened and sauce has thickened.
Remove from the oven and stir in the remaining 2 cups Swanson® Vegetable Broth, the remaining Campbell’s® Cream of Mushroom Soup, and the Parmesan cheese. Return to the oven for another 20–25 minutes, or until pasta is tender and the sauce is thick and smooth.
Remove from the oven and stir in the parsley and some of the crispy mushrooms.
Garnish with the crispy mushrooms, more parsley, and black pepper. Serve warm.
Enjoy!