Mushroom Alfredo

In a pot of boiling salt water, add pasta and cook just to al dente. Rinse in a colander and set aside.

While pasta is cooking, clean mushrooms with damp paper towels and then slice each one.

In a saute pan, add butter and sliced mushrooms. Saute until lightly browned. Add cream, milk, and cornstarch, and stir well to combine on medium high heat. Once small bubbles form, reduce heat to medium. Add pepper and tarragon, and then slowly add cheese, stirring as you add. You will have a lovely creamy Alfredo sauce.

Add pasta and toss gently. Cook for 2–3 minutes. Remove from heat. Garnish with parsley and serve. Enjoy!