• 1/2 pound cavatappi or penne pasta
  • 4 tablespoons of butter, divided
  • 1 8ounce package of cremini or baby portobello mushrooms
  • 1/2 teaspoon cumin
  • 2 tablespoons jarred roasted minced garlic
  • 1 1/4 ounce package of creamy Alfredo sauce mix
  • 3/4 cup half-n-half or whole milk
  • 2/3 cup of strong coffee cooled
  • 1/2 cup finely shredded parmesan cheese.


  1. Bring a sauce pan of salted water to boil then pour in the pasta. Cook until heated through and softened, about 10 to 15 minutes. Drain and set aside.
  2. Sauté 2 tablespoons of butter and the mushrooms slowly in a 12-inch skillet over medium heat, stirring occasionally until the mushrooms are soft. Stir in the cumin, garlic, remaining 2 tablespoons of butter, sauce mix, half-n-half, and the coffee. Cook on medium heat until the sauce boils, then reduce the heat to medium-low and simmer for about 2 minutes. Remove from heat, the sauce will thicken upon standing.
  3. Stir in the drained pasta and serve topped with the parmesan cheese.
  4. You can also cook 1lb of Italian sausage in a separate skilled until cooked completely through, slice, and toss with the pasta.