Creamy Mushroom Alfredo Pasta (Printable Version)

Sautéed mushrooms and garlic tossed with fettuccine in a velvety cream sauce. Ready in 30 minutes.

# What You Need:

→ Pasta

01 - 12 oz fettuccine or tagliatelle

→ Mushrooms & Aromatics

02 - 2 tablespoons olive oil
03 - 1 pound cremini or button mushrooms, sliced
04 - 3 cloves garlic, minced
05 - 1 small shallot, finely chopped
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper

→ Creamy Sauce

08 - 1 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
10 - 2 tablespoons unsalted butter
11 - 1/4 teaspoon freshly grated nutmeg

→ Garnish

12 - 2 tablespoons chopped fresh parsley
13 - Extra Parmesan cheese for serving

# Steps:

01 - Bring a large pot of salted water to a boil. Cook fettuccine or tagliatelle according to package directions until al dente. Reserve 1/2 cup of pasta cooking water, then drain thoroughly.
02 - While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and sauté for 6 to 8 minutes, stirring occasionally, until golden brown and their moisture has completely evaporated.
03 - Add finely chopped shallot and minced garlic to the skillet. Sauté for 1 to 2 minutes, stirring constantly, until the mixture becomes fragrant.
04 - Reduce heat to medium. Add butter to the skillet and allow it to melt completely. Pour in heavy cream and bring the mixture to a gentle simmer, stirring occasionally.
05 - Stir in grated Parmesan cheese and freshly grated nutmeg. Continue stirring for 2 to 3 minutes until the cheese melts and the sauce thickens slightly. Season with salt and black pepper to taste.
06 - Add the drained pasta to the skillet and toss thoroughly to coat every strand. Add reserved pasta water gradually while tossing until the sauce reaches a silky consistency.
07 - Transfer to serving dishes immediately. Garnish with chopped fresh parsley and additional grated Parmesan cheese.

# Expert Advice:

01 -
  • It tastes like a restaurant splurge but comes together in half an hour on a weeknight.
  • The mushrooms get deeply golden and sweet, almost meaty in their richness.
  • You can make it with pantry staples and whatever pasta shape you have on hand.
  • It feels indulgent without being fussy or complicated.
02 -
  • Don't crowd the mushrooms or they'll steam instead of brown, if your skillet isn't big enough, cook them in two batches.
  • Reserve that pasta water before you drain, it's the secret to a sauce that clings instead of clumps.
  • Add the Parmesan off the heat or on low heat so it melts smoothly without turning grainy.
03 -
  • Add a splash of dry white wine after the mushrooms brown and let it cook off before adding cream for an extra layer of flavor.
  • Use freshly grated Parmesan from a block, it melts smoother and tastes infinitely better than pre grated.
  • If you have fresh thyme or rosemary, toss a sprig in with the mushrooms and fish it out before serving.
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