Prep Time 10m
Cook Time 30m
Ready Time 45m
Yield 4 to 6 servings

  • 8 ounces uncooked fettuccine
  • 5 tablespoons Crisco® Butter Flavor All-Vegetable Shortening, divided
  • 1 cup sliced fresh mushrooms
  • 2 tablespoons Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon dried parsley flakes
  • OR 1 teaspoon teaspoon snipped fresh parsley
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 3/4 cups half-and-half
  • 1/3 cup grated Parmesan cheese
Preparation Directions
  • Step 1Prepare fettuccini according to package directions, adding 1 tablespoon shortening to cooking water. Drain and rinse with warm water. Place in large bowl. Toss with 1 tablespoon shortening.
  • Step 2Melt 3 tablespoons shortening in 2-quart saucepan. Add mushrooms. Cook and stir over medium heat until tender. Stir in flour, parsley flakes, onion powder, salt and pepper. Blend in half-and-half. Cook and stir over medium heat until mixture thickens slightly. Pour over fettuccini in bowl. Add Parmesan cheese, tossing to coat.
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