Reviewed: Apr. 30, 2012

Extremely bland, not nearly creamy enough even though I substituted half the milk for heavy cream and tripled the cream cheese. I also used half a head of garlic and it still had no flavor. I think all the liquid in the mushrooms boiled the flavor out of the garlic so I would recommend sauteeing the mushrooms first until the liquid is gone, then add the garlic. Also up the pesto, at least double it. A huge helping of parmesan cheese also increased the flavor, I used a little over a cup added to the whole mixture and it still wasnt enough. It was a good and healthy idea, but a boring and bland execution. Next time I make this I will use alot more garlic, replace all milk with heavy cream (so much for healthy) and add red pepper flakes, more pesto, and about 1.5 cups parmesan cheese.

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Reviewer:

Loomis13

Reviewed: Jul. 31, 2011

read earlier reviews and added more cream cheese and pesto. Pretty good recipe I used it with fresh mushroom fettucini.

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Reviewer:

fozziesmom

Cooking Level: Intermediate

Home Town: Astoria, New York, USA

Living In: Valley Cottage, New York, USA

Reviewed: May 16, 2011

Great recipe -- I love it because it's lower fat than some of the creamy pasta recipes. I eyeballed everything, and added an extra spoonful of cream cheese and one of pesto too. I also added more cloves of minced garlic & some red pepper while I cooked the mushrooms.

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Reviewed: Feb. 1, 2011

I thought this was excellent! I used 1/2 cup of milk and 1/2 cup of half and half to make it a little creamier. I also added a pinch of Herbes de Provence because my jarred pesto didn't have quite enough oomph. Even though it was quick and easy, it makes for a very elegant meal. Thanks for sharing!

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Reviewer:

THEVEGGIEONE

Cooking Level: Intermediate

Home Town: Glendale Heights, Illinois, USA

Living In: Portland, Oregon, USA

Reviewed: Oct. 2, 2010

I made the recipe as written. Very quick, easy and tasty. I'll make it again. Thanks.

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Reviewer:

Andrea

Cooking Level: Intermediate

Home Town: Hagerstown, Maryland, USA

Living In: Frederick, Maryland, USA

Reviewed: Apr. 3, 2010

before making it i read the review and added garlic, pesto and cream cheese to taste. All the family loved it and compared it to a very good restaurant dish. thank you for that recipe

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Reviewer:

mihiko

Reviewed: Sep. 9, 2009

Very good with a few adjustments. Added some onions when sauting the mushrooms. Added more pesto and cream cheese. Used half and half instead of milk. And you must add about 2T or more of white cooking wine. I served it with some steak marinated in italian dressing and it was awesome!!! This will now be in my recipe box:) Thanks for sharing

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Reviewer:

Katie

Cooking Level: Beginning

Reviewed: Sep. 26, 2007

very good!! used fat free cream cheese and it turned out wonderfully!

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Reviewer:

Brooke Elizabeth

Cooking Level: Intermediate

Living In: Columbia, Maryland, USA

Reviewed: Sep. 14, 2007

This recipe was INCREDIBLE, but I did make some changes, based on other reviews, my tastes, and the contents of my fridge. I used extra garlic, nearly a cup of pesto, extra cream cheese, and fat-free half & half instead of milk. I also added some pre-cooked chicken breast. The sauce was a little runny for my taste, so I thickened it by blending a spoonful of sauce with a couple tablespoons of cornstarch--it really did the trick.

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Reviewer:

rizada

Reviewed: Jul. 11, 2007

Very good, simple recipe. Based on comments that it was bland, I chopped up some sun-dried tomatoes and added them- definately a good addition. I even used some of the juice in place of the oil for sauteing the mushrooms/ garlic. Liked the flavors a lot, thanks

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