30 mL (2tbsp) olive oil
1 onion, chopped
250 mL (1 cup) sliced mushrooms
500 g (1 bag) Europe's Best® Nature's Balance, frozen
175 mL (3/4 cup) Evaporated Milk or whipping cream
50 mL (1/4 cup) butter
175 mL (3/4 cup) grated Parmesan cheese
2 mL (1/2 tsp) salt
1 mL (1/4 tsp) pepper
250 g (8 oz) fettucine or spaghettini or favourite pasta
50 mL (1/4 cup) shredded fresh basil
1. In a large skillet, heat oil over medium-high heat. Add onion and mushrooms and cook for 2 minutes, until softened. Add Europe’s Best Nature’s Balance. Cover and cook, stirring to break up vegetables, until just cooked. Add milk, butter, cheese, salt, pepper and nutmeg. Turn heat to low.
2. While vegetables are cooking, cook pasta in a large amount of boiling salted water for 8 to 10 minutes, until tender but firm. Drain well and place in a large serving dish. Pour sauce over. Toss to combine. Sprinkle with basil.