Fettuccine with Mushroom Alfredo Sauce

I had some leftover mushrooms that I needed to use so I was searching through my Southern Living annual recipes when I came across this recipe.  My husband loves Alfredo sauce so this seemed like the perfect recipe.  It was delicious.  The earthy flavor of the mushrooms came through as well as the richness of the cheese in the Alfredo sauce--a good balance of flavors.

Fettuccine with Mushroom Alfredo Sauce

1 (12 ounce) package fettuccine
1 (6 ounce) package cremini mushrooms
1/2 cup butter
3 garlic cloves, minced
1 cup whipping cream
1 cup milk
1 cup (4 ounces) shredded Parmesan cheese
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt
2 tablespoons chopped fresh Italian parsley

Prepare pasta according to package directions; drain.

Chop mushrooms.  Melt butter in a large saucepan over medium heat; add mushrooms and garlic, and saute 5 to 6 minutes or until tender.  Stir in cream and milk.  Bring to a boil over medium high heat; reduce heat, and simmer, whisking constantly, 10 minutes.  Stir in cheese, pepper, and salt; stir constantly until cheese melts and mixture thickens.  Stir in 2 tablespoons parsley.  Serve over hot cooked pasta.  Makes 6 to 8 servings.