Creamy Mushroom Alfredo (Printable Version)

Velvety pasta with sautéed mushrooms, garlic, and a luscious cream sauce for a comforting meal.

# The Ingredients You'll Need:

→ Pasta

01 - 12 oz fettuccine or tagliatelle

→ Mushrooms & Aromatics

02 - 2 tbsp olive oil
03 - 1 lb cremini or button mushrooms, sliced
04 - 3 cloves garlic, minced
05 - 1 small shallot, finely chopped (optional)
06 - 1/2 tsp salt
07 - 1/4 tsp freshly ground black pepper

→ Creamy Sauce

08 - 1 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
10 - 2 tbsp unsalted butter
11 - 1/4 tsp freshly grated nutmeg (optional)

→ Garnish

12 - 2 tbsp chopped fresh parsley
13 - Extra Parmesan cheese, to serve

# Step-by-Step Instructions:

01 - Boil pasta in a large pot of salted water following package directions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Heat olive oil in a large skillet over medium-high heat. Add mushrooms and sauté for 6 to 8 minutes until golden and moisture evaporates.
03 - Incorporate shallot if using and garlic; sauté for 1 to 2 minutes until fragrant.
04 - Lower heat to medium. Stir in butter to melt, then pour in heavy cream and bring to a gentle simmer.
05 - Add grated Parmesan and nutmeg if using. Stir until cheese melts and sauce thickens slightly, about 2 to 3 minutes. Season with salt and freshly ground black pepper.
06 - Add drained pasta to skillet. Toss to coat thoroughly, adding reserved pasta water incrementally to achieve a silky sauce.
07 - Serve immediately, topped with chopped parsley and additional Parmesan cheese.

# Additional Tips::

01 -
  • It's restaurant-quality comfort on your table in under 30 minutes, no fancy techniques required.
  • The mushrooms soak up all that garlicky, buttery goodness and become the real star of the dish.
  • One skillet, one pot, minimal cleanup for maximum coziness.
02 -
  • Don't crowd the mushrooms in the pan, or they'll steam instead of sauté and you'll miss out on that caramelized flavor that makes everything taste better.
  • The pasta water is liquid gold here; its starch helps create a silkier sauce that clings to the noodles instead of pooling at the bottom of the bowl.
03 -
  • Always reserve your pasta water before draining because that starchy liquid is what transforms a good cream sauce into a silky, clinging masterpiece.
  • Grate your Parmesan fresh from a block instead of using pre-shredded cheese, which contains anti-caking agents that prevent it from melting as smoothly into the sauce.
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