Creamy Mushroom Alfredo Pasta (Printable)

Rich, velvety pasta with sautéed mushrooms, garlic, and creamy Parmesan sauce. Vegetarian comfort food ready in 30 minutes.

# What You Need:

→ Pasta

01 - 12 ounces 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:

01 - Bring a large pot of salted water to boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining through 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 until golden brown and their moisture has evaporated.
03 - Add finely chopped shallot and minced garlic to the mushrooms. Sauté for 1 to 2 minutes until fragrant.
04 - Reduce heat to medium. Stir in butter and allow it to melt completely. Pour in heavy cream and bring to a gentle simmer, stirring occasionally.
05 - Add grated Parmesan cheese and grated nutmeg. Stir continuously until cheese melts and sauce thickens slightly, approximately 2 to 3 minutes. Season with salt and freshly ground black pepper to taste.
06 - Add drained pasta to the skillet with the cream sauce. Toss thoroughly to coat all pasta. Add reserved pasta water gradually while tossing until achieving desired silky consistency.
07 - Transfer to serving bowls immediately. Garnish each portion with chopped fresh parsley and additional grated Parmesan cheese.

# Expert Advice:

01 -
  • It comes together in the time it takes to boil pasta, no fancy technique required.
  • The mushrooms add an earthy richness that makes cream sauce feel less heavy and more interesting.
  • You probably have most of these ingredients already, and it tastes like you spent an hour in the kitchen.
02 -
  • Don't skip reserving pasta water, it's the secret to a sauce that hugs the noodles instead of pooling at the bottom.
  • Let the mushrooms brown properly before adding garlic, soggy mushrooms ruin the texture and golden ones make the whole dish taste deeper.
03 -
  • Use the widest skillet you have so the mushrooms brown instead of steam, it makes all the difference in flavor.
  • Grate your own Parmesan from a block, the pre-shredded stuff has anti-caking agents that keep it from melting smoothly into the sauce.
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