Mushroom Alfredo is a rich and creamy pasta dish that’s incredibly satisfying yet easy to make. With earthy mushrooms, a luxurious Alfredo sauce, and a hint of fresh herbs, this dish is perfect for a cozy night in or a dinner party alike. Using a few pantry staples, you can create a restaurant-quality meal right at home. Whether you choose to go classic with heavy cream and Parmesan or opt for a non-dairy version, this recipe is versatile and sure to please everyone at the table.
Ingredients:
- 12 ounces fettuccine or tagliatelle
- 1 pound mushrooms (white, brown, or portobello)
- 1 tablespoon olive oil
- ½ teaspoon salt
- 2 twists black pepper
- 3 tablespoons unsalted butter (or non-dairy butter)
- 2 cloves garlic, grated
- 1 cup heavy cream (or non-dairy cream)
- ½ cup grated Parmesan (or non-dairy cheese)
- 1 sprinkle of grated nutmeg or lemon zest
- 1 tablespoon fresh parsley, chopped
- 340 g fettuccine or tagliatelle
- 450 g mushrooms (white, brown, or portobello)
- 15 ml olive oil
- ½ teaspoon salt
- 2 twists black pepper
- 45 g unsalted butter (or non-dairy butter)
- 2 cloves garlic, grated
- 240 ml heavy cream (or non-dairy cream)
- 50 g grated Parmesan (or non-dairy cheese)
- 1 sprinkle of grated nutmeg or lemon zest
- 15 g fresh parsley, chopped
Instructions:
- Cook the Pasta: In a large pot of salted boiling water, cook the fettuccine or tagliatelle according to the package instructions. Drain the pasta and set it aside, making sure to reserve approximately ½ cup of the pasta cooking water.
- Prepare the Mushrooms: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Introduce the mushrooms to the skillet, seasoning them with salt and pepper. Sauté for 6 to 8 minutes, stirring occasionally, until they turn golden brown and become tender. Once cooked, transfer the mushrooms to a plate and set them aside.
- Make the Alfredo Sauce: In the same skillet, add the butter and melt over medium heat. Add the grated garlic and cook for about 30 seconds until fragrant. Add the heavy cream to the pan and allow it to come to a gentle simmer, stirring continuously to combine.
- Add the Cheese and Seasoning: Stir in the grated Parmesan and continue to cook for 2–3 minutes until the sauce is smooth and slightly thickened. Add a sprinkle of nutmeg or lemon zest for extra depth of flavor.
- Combine Pasta and Sauce: Add the cooked pasta and sautéed mushrooms back to the skillet with the Alfredo sauce. Toss to coat the pasta evenly, adding reserved pasta water a little at a time if the sauce needs thinning.
- Garnish and Serve: Top with chopped parsley and additional grated Parmesan if desired. Serve immediately and enjoy!
Conclusion:
This Mushroom Alfredo is a creamy, hearty pasta dish that pairs beautifully with a green salad or garlic bread. The combination of mushrooms and a silky Alfredo sauce makes this an indulgent yet comforting meal that’s sure to impress. Perfect for mushroom lovers, this dish brings a rich and satisfying flavor to the table with minimal effort.
Creamy Mushroom Alfredo Pasta
A comforting and creamy Mushroom Alfredo made withsautéed mushrooms, garlic, and Parmesan cheese, tossed in fettuccine. This dishis both hearty and elegant, making it a perfect option for any occasion.
Ingredients
- 12 ounces fettuccine or tagliatelle
- 1 pound mushrooms white, brown, or portobello
- 1 tablespoon olive oil
- ½ teaspoon salt
- 2 twists black pepper
- 3 tablespoons unsalted butter or non-dairy butter
- 2 cloves garlic grated
- 1 cup heavy cream or non-dairy cream
- ½ cup grated Parmesan or non-dairy cheese
- 1 sprinkle of grated nutmeg or lemon zest
- 1 tablespoon fresh parsley chopped
- 340 g fettuccine or tagliatelle
- 450 g mushrooms white, brown, or portobello
- 15 ml olive oil
- ½ teaspoon salt
- 2 twists black pepper
- 45 g unsalted butter or non-dairy butter
- 2 cloves garlic grated
- 240 ml heavy cream or non-dairy cream
- 50 g grated Parmesan or non-dairy cheese
- 1 sprinkle of grated nutmeg or lemon zest
- 15 g fresh parsley chopped
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the fettuccine or tagliatelle according to the package instructions. Drain the pasta and set it aside, making sure to reserve approximately ½ cup of the pasta cooking water.
- Prepare the Mushrooms: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Introduce the mushrooms to the skillet, seasoning them with salt and pepper. Sauté for 6 to 8 minutes, stirring occasionally, until they turn golden brown and become tender. Once cooked, transfer the mushrooms to a plate and set them aside.
- Make the Alfredo Sauce: In the same skillet, add the butter and melt over medium heat. Add the grated garlic and cook for about 30 seconds until fragrant. Add the heavy cream to the pan and allow it to come to a gentle simmer, stirring continuously to combine.
- Add the Cheese and Seasoning: Stir in the grated Parmesan and continue to cook for 2–3 minutes until the sauce is smooth and slightly thickened. Add a sprinkle of nutmeg or lemon zest for extra depth of flavor.
- Combine Pasta and Sauce: Add the cooked pasta and sautéed mushrooms back to the skillet with the Alfredo sauce. Toss to coat the pasta evenly, adding reserved pasta water a little at a time if the sauce needs thinning.
- Garnish and Serve: Top with chopped parsley and additional grated Parmesan if desired. Serve immediately and enjoy!