Creamy Mushroom Alfredo Pasta (Printable Version)

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

# 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

# Directions:

01 - Bring a large pot of salted water to a boil. Add fettuccine or tagliatelle and cook according to package directions until al dente. Reserve 1/2 cup of pasta cooking water before draining in a colander.
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 excess moisture has evaporated.
03 - Add minced garlic and finely chopped shallot to the mushrooms. Sauté for 1 to 2 minutes until fragrant and softened.
04 - Reduce heat to medium. Add unsalted butter to the skillet and allow it to melt completely. Pour in heavy cream and bring to a gentle simmer, stirring occasionally.
05 - Stir in grated Parmesan cheese and freshly grated nutmeg. Continue stirring for 2 to 3 minutes until the cheese melts completely and the sauce thickens slightly. Season with salt and black pepper to taste.
06 - Add the drained pasta to the skillet with the mushroom cream sauce. Toss thoroughly to coat all pasta evenly. Add reserved pasta water in small amounts as needed to achieve a silky, cohesive sauce consistency.
07 - Transfer to serving bowls immediately while hot. Garnish with chopped fresh parsley and additional grated Parmesan cheese. Serve right away.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but it comes together in the time it takes to boil pasta.
  • The mushrooms get deeply caramelized and meaty, turning this into a dish that satisfies even the hungriest crowd.
  • You can make it with pantry staples and whatever mushrooms are on sale, and it still feels indulgent.
02 -
  • Don't crowd the mushrooms in the pan or they will steam instead of brown, and you'll miss out on all that caramelized flavor.
  • Save that pasta water before you drain because its starch is the secret to a sauce that hugs the noodles instead of pooling at the bottom of the bowl.
  • Grate your own Parmesan instead of using the pre shredded kind, which has additives that make the sauce grainy instead of smooth.
03 -
  • Let the mushrooms cook undisturbed for the first few minutes so they develop a deep golden crust instead of just softening.
  • Toss the pasta in the skillet instead of plating it first, because the noodles will absorb the sauce and taste better with every bite.
  • Finish each bowl with a crack of black pepper and a drizzle of good olive oil for a restaurant quality touch.
Go Back