Creamy Mushroom Alfredo Pasta (Print View)

Rich and velvety pasta featuring sautéed mushrooms and garlic in a luscious cream sauce. Ready in just 30 minutes.

# Ingredient List:

→ 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, to serve

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta cooking water, then drain and set aside.
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 the chopped shallot and minced garlic to the mushrooms. Sauté for 1 to 2 minutes until fragrant, stirring constantly to prevent burning.
04 - Reduce heat to medium. Add butter and let it melt completely, then pour in the heavy cream. Bring to a gentle simmer, stirring occasionally.
05 - Stir in the grated Parmesan cheese and nutmeg. Continue stirring for 2 to 3 minutes until the cheese melts and the sauce thickens slightly. Season to taste with salt and freshly ground black pepper.
06 - Add the drained pasta to the skillet with the mushroom cream sauce. Toss gently to coat all pasta evenly. Add reserved pasta water a little at a time as needed to achieve a silky, flowing sauce consistency.
07 - Transfer to serving bowls immediately while hot. Garnish generously with fresh chopped parsley and extra grated Parmesan cheese.

# Expert Tips:

01 -
  • It tastes like restaurant luxury but uses ingredients you probably already have in your fridge.
  • The mushrooms get so golden and concentrated that they almost taste meaty, making this satisfying even for skeptics.
  • You can have this on the table in half an hour, which means no takeout guilt on a busy weeknight.
  • Leftovers reheat beautifully with just a splash of milk to bring the sauce back to life.
02 -
  • Do not skip reserving pasta water, it is the secret to a sauce that clings instead of separates.
  • If your sauce looks broken or grainy, it is probably because the heat was too high when you added the Parmesan, next time take the pan off the burner first.
  • Mushrooms release a lot of water at first, let them cook long enough for that moisture to evaporate or your sauce will be thin and sad.
03 -
  • Grate your Parmesan fresh from a block, the pre shredded stuff has cellulose coating that prevents smooth melting and can make your sauce gritty.
  • If you want deeper flavor, add a teaspoon of tomato paste when you sauté the garlic, it adds umami without making the sauce taste like tomato.
  • Always taste your sauce before adding salt, Parmesan is already salty and pasta water is seasoned, so you might not need any extra.
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