Creamy Mushroom Alfredo Pasta (Print Version)

Sautéed cremini mushrooms and garlic tossed in silky cream sauce with fettuccine. Perfect weeknight comfort meal.

# What You'll 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

# How to Make It:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water and drain.
02 - Heat olive oil in a large skillet over medium-high heat. Add mushrooms and sauté until golden and moisture has evaporated, approximately 6 to 8 minutes.
03 - Add shallot and garlic to the skillet. Sauté for 1 to 2 minutes until fragrant.
04 - Reduce heat to medium. Stir in butter and let it melt, then pour in heavy cream. Bring to a gentle simmer.
05 - Add grated Parmesan and nutmeg, stirring until cheese melts and sauce thickens slightly, approximately 2 to 3 minutes. Season with salt and black pepper.
06 - Add drained pasta to the skillet and toss to coat. Add reserved pasta water gradually if needed to achieve a silky sauce consistency.
07 - Transfer to serving plates immediately and garnish with chopped parsley and extra Parmesan cheese.

# Additional Tips::

01 -
  • It tastes like you spent an hour in the kitchen but comes together in half that time.
  • The mushrooms get deeply golden and almost meaty, making this satisfying even for non-vegetarians.
  • You can tweak the richness depending on your mood or what is in the fridge.
  • It reheats beautifully the next day, which is rare for creamy pasta.
02 -
  • Do not add the garlic too early or it will burn before the mushrooms finish cooking, and burnt garlic ruins the whole dish.
  • Resist the urge to stir the mushrooms constantly, they need contact with the hot pan to caramelize and develop flavor.
  • Always reserve pasta water before draining, it is the easiest way to adjust the sauce consistency without diluting the flavor.
  • If the sauce looks broken or greasy, a splash of pasta water and some vigorous tossing will bring it back together.
03 -
  • Use a skillet large enough to toss the pasta comfortably, or you will end up with sauce all over your stovetop.
  • Grate your Parmesan fresh right before using it, the flavor is sharper and the texture is smoother in the sauce.
  • If you want a hint of brightness, add a squeeze of lemon juice just before serving to cut through the richness.
  • Warm your serving bowls in the oven for a minute so the pasta stays hot longer at the table.
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