Creamy Mushroom Alfredo Pasta (Print)

Rich, velvety pasta with sautéed mushrooms, garlic, and creamy Parmesan sauce. Easy weeknight comfort in 30 minutes.

# Components:

→ 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

# Directions:

01 - Bring a large pot of salted water to a boil and cook fettuccine or tagliatelle according to package directions until al dente. Reserve 1/2 cup of pasta cooking water before draining.
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 until golden brown and their moisture has released.
03 - Add the chopped shallot and minced garlic to the mushrooms. Sauté for 1 to 2 minutes until fragrant.
04 - Reduce heat to medium. Stir in the butter and allow it to melt completely, then pour in the heavy cream. Bring the mixture to a gentle simmer.
05 - Add the grated Parmesan cheese and nutmeg, stirring continuously until the cheese melts and the sauce thickens slightly, approximately 2 to 3 minutes. Season to taste with salt and black pepper.
06 - Add the drained pasta to the skillet and toss gently to coat evenly. Add reserved pasta water gradually if needed to achieve a silky, cohesive sauce.
07 - Transfer to serving plates immediately. Garnish with chopped fresh parsley and additional grated Parmesan cheese.

# Expert Advice:

01 -
  • It comes together in the time it takes to boil pasta, but tastes like you spent an hour fussing over it.
  • The mushrooms get deeply caramelized and sweet, adding a meaty richness even though there's no meat involved.
  • You can make it with what's already in your kitchen, no specialty store run required.
  • Leftovers reheat surprisingly well with a splash of milk, which almost never happens with cream sauces.
02 -
  • Don't skip reserving pasta water, it's the difference between a sauce that clings and one that slides off.
  • If your mushrooms release a lot of liquid, let it cook off completely before adding the cream or your sauce will be thin and watery.
  • Add the Parmesan off the heat or on very low heat, high heat can make it clump and turn grainy.
03 -
  • Use a large skillet so the mushrooms have room to brown instead of steaming in their own liquid.
  • Toss the pasta in the sauce over low heat for a minute or two, it helps the noodles absorb the flavor instead of just being coated.
  • Finish with a drizzle of good olive oil and a crack of black pepper right before serving, it adds a little brightness and makes everything shine.
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