Fettuccine With Mushrooms and Gorgonzola

• 12 ounces dried fettuccine
• 1 (8 ounce) package fresh mushrooms, sliced
• 1 large onion, chopped (1 cup)
• 3 garlic cloves, minced
• 3 tablespoons olive oil or 3 tablespoons cooking oil
• 2 medium red sweet peppers, cut into thin bite-sized strips
• 1 cup whipping cream
• 34 cup gorgonzola, crumbled
• 14 cup fresh parsley, snipped
• 14 cup fresh basil, snipped
• 2 tablespoons fresh chives, snipped
• 14 teaspoon salt
• fresh parsley (optional)
• fresh chives (optional)

1. Cook pasta according to package directions.
2. Meanwhile, in large skillet, cook and stir mushrooms, onion and garlic in 2 T of the oil over medium-high heat for 4-5 minutes or until tender.
3. Remove the mixture with a slotted spoon and set aside, reserving oil in skillet.
4. Add the sweet pepper strips and the remaining 1 T oil to the skillet.
5. Cook and stir over medium heat about 5 minutes or until tender.
6. Add whipping cream and cheese to the mixture in skillet.
7. Cook and stir over medium heat until the cheese melts and the sauce thickens slightly.
8. Stir the mushroom mixture, parsley, chive, basil and salt into skillet.
9. Drain pasta and return to pan used to cook it.
10. Pour mushroom sauce over pasta and toss lightly to coat.
11. If desired, sprinkle with additional parsley and/or chives.

fettuccine, fresh mushrooms, onion, garlic, olive oil, red sweet peppers, whipping cream, gorgonzola, fresh parsley, fresh basil, fresh chives, salt, parsley, fresh chives

Taken from www.food.com/recipe/fettuccine-with-mushrooms-and-gorgonzola-289687 (may not work)