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Fettuccine Garlic Alfredo

3 Portions


  • 2 tablespoons butter
  • 100 g of champignon mushrooms
  • 4 cloves of garlic, chopped
  • 250 ml chicken broth or other broth
  • 10 tablespoons FiberCreme
  • 200 g of fettuccine pasta
  • Garlic and pepper, to taste
  • 1/4 cup grated parmesan
  • Chopped parsley, for garnishing



  1. Melt the butter.
  2. Sauté the mushrooms and stir until it turns brown, then add garlic and saute until fragrant.
  3. Put the broth and dry fettuccine pasta and season with salt and pepper. Add FiberCreme. Bring to a boil, then reduce the heat, cook until the pasta is cooked for about 7-10 minutes, or until al-dente.
  4. Once the broth is reduced, add Parmesan and stir it well.
  5. Garnish with parsley and serve immediately.

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