Prep Time 10 min
Cook Time 20 min
Servings N/A
Difficulty Easy

Ingredients

  • 8 oz. cavatappi or penne pasta
  • 1/4 cup butter
  • 1 (8 oz.) pkg. sliced cremini or baby portobello mushrooms
  • 3/4 cup half-and-half or whole milk
  • 2/3 cup brewed Folgers Classic Roast® Coffee
  • 1/2 tsp. ground cumin
  • 2 tsps. jarred roasted minced garlic
  • 1 (1.25 oz.) pkg. creamy Alfredo sauce mix
  • 1/4 cup finely shredded Parmesan cheese

Directions

  • Step 1

    COOK pasta in salted water according to package instructions; drain.

  • Step 2

    MELT butter in 12-inch skillet over medium heat. Add mushrooms; saute until tender. Stir in half-and-half, coffee, cumin, garlic and sauce mix. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low. Cook 2 minutes.

  • Step 3

    STIR in drained pasta. Top with Parmesan cheese.

  • Step 5

    SAUSAGE AND MUSHROOM ALFREDO: FOLLOW directions above and stir in 1 lb. cooked, sliced Italian sausage before serving.

Serving size
(1/4 of recipe)

  • Calories 460
  • Calories from Fat200g
  • Total Fat 23g
  • Saturated Fat 13g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 55mg
  • Sodium 430mg
  • Potassium 0mg
  • Total Carbohydrates 50g
  • Dietary Fiber 3g
  • Sugars 49g
  • Protein 14g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet