- Add the garlic, onion and mushrooms to a large skillet with 1 tablespoon of butter. Sauté until the mushrooms for 10 minutes until they are soft with deep brown colour. Add probiotic milk and simmer for 20 seconds.
- Cook the fettuccine in a large pot according to package directions. Drain pasta and reserve a little bit of the water.
- Add the pasta to the mushroom sauce. Toss with tongs and add reserved pasta water as needed. Season with salt and pepper and top with parsley.