Servings: 8 to 10

16 ounces spinach fettuccine pasta, uncooked 16 ounces spinach fettuccine pasta, uncooked
1 tablespoons olive oil 1 tablespoons olive oil
5 portabella mushrooms, chopped 5 portabella mushrooms, chopped
3 cups milk 3 cups milk
1½ teaspoons garlic salt 1½ teaspoons garlic salt
11 ounces cream cheese, cubed 11 ounces cream cheese, cubed
1½ teaspoons dried basil 1½ teaspoons dried basil
1½ cup grated parmesan cheese 1½ cup grated parmesan cheese

Cook pasta according to package directions; drain.
Meanwhile, heat oil in a large skillet over medium heat.
Sauté mushrooms until tender, about 5 minutes; drain any extra liquid from pan.
Add milk and garlic salt to skillet; heat just to boiling.
Stir in both packages of cream cheese and basil.
Reduce heat to low; cook, stirring constantly, until cream cheese is melted.
Stir in parmesan cheese; cook over low heat until melted, about 3 minutes.
Serve over pasta.