Creamy mushroom fettuccini
serves 4

2 Portabella mushrooms, de-stemmed, halved and sliced.

1 c. Sliced white button mushrooms

1/2  of a Red bell pepper, deseeded, halved and sliced thin.

1 tbls. Minced garlic

1/4 c. Chopped fresh basil

1 - 1 1/2 c. any flavor/brand pasta Cream Sauce

1/4 c.  Sun-dried Tomatoes, chopped fine. (softened in water, or the ready to eat kind)

2 tbls. feta cheese (optional, but highly recommended)

1 tbls. olive oil

4 Servings fettuccini or Egg noodles.

optional:  1 cup chopped eggplant, half a zucchini, sliced thin.  

Prepare the noodles according to package directions.

Heat the oil in a large fry pan over medium-high heat.  Add the minced garlic, mushrooms and red pepper, and any eggplant or zucchini.  Sauté until the mushrooms are juicy and aromatic.  Stir in the sun-dried tomatoes.  

Leave the pan on, but turn off the heat.  Stir in the chopped fresh basil.  

Add the Cream sauce and any feta cheese.  If necessary, heat the sauce over low heat until warmed through.

In a large bowl, toss the noodles with the sauce to coat.  (additional cream sauce can be added here if desired.)  If the pasta has cooled too much, it can easily be reheated in the microwave for 30 seconds without any problem.