A delightful pasta dish with a creamy mushroom sauce, perfect for a quick and satisfying meal.
Cook the fettuccine in a large saucepan of boiling salted water until al dente, then drain and set aside.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
Heat olive oil in a non-stick frying pan over medium heat.
Ensure the pan is hot enough to sauté the ingredients effectively.
Add the garlic and sauté until fragrant.
Avoid burning the garlic as it can turn bitter.
Add the mushrooms and cook until they release their moisture and become tender.
Stir occasionally to ensure even cooking.
Pour in the chicken broth and milk, then bring to a gentle simmer.
Stir continuously to prevent the milk from curdling.
Add the cooked pasta to the sauce and toss to coat evenly.
Use tongs to mix the pasta and sauce thoroughly.
Sprinkle with parsley and parmesan cheese before serving.
Serve immediately for the best flavor and texture.
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