Creamy Mushroom Alfredo Pasta (Printable Version)

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

# What You'll Need:

→ Pasta

01 - 12 oz fettuccine or tagliatelle

→ Mushrooms & Aromatics

02 - 2 tablespoons olive oil
03 - 1 lb 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 - 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, then drain the pasta in a colander.
02 - While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and sauté for 6-8 minutes until golden and their moisture has evaporated.
03 - Add minced garlic and chopped shallot to the mushrooms. Continue sautéing for 1-2 minutes until fragrant.
04 - Reduce heat to medium. Stir in the butter and allow it to melt completely. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
05 - Add grated Parmesan and nutmeg to the simmering cream. Stir continuously until the cheese melts and the sauce thickens slightly, approximately 2-3 minutes. Season with salt and black pepper to taste.
06 - Transfer the drained pasta to the skillet with the sauce. Toss thoroughly to coat all pasta strands, adding reserved pasta water incrementally if needed to achieve a silky, smooth consistency.
07 - Transfer to serving plates immediately. Garnish with chopped fresh parsley and additional grated Parmesan cheese.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen but only takes half an hour start to finish.
  • The sauce clings to every strand of pasta in that dreamy, restaurant quality way.
  • Mushrooms get deeply caramelized and sweet, adding layers of flavor you would not expect.
  • You probably have most of these ingredients already, making it perfect for spontaneous cravings.
02 -
  • Do not crowd the mushrooms in the pan or they will steam instead of brown, cook them in batches if you need to.
  • Reserve that pasta water before draining, it is the secret to a sauce that actually sticks instead of pooling at the bottom.
  • Add the Parmesan off the heat or on very low heat so it melts smoothly without clumping or getting grainy.
  • Taste before serving, cream dulls seasoning so you will probably need more salt and pepper than you think.
03 -
  • Use a mix of mushroom varieties like shiitake, oyster, or porcini for deeper, more complex flavor.
  • Grate your Parmesan fresh right before using, the pre grated stuff has anti caking agents that make the sauce grainy.
  • If the sauce breaks or looks oily, whisk in a spoonful of pasta water off the heat to bring it back together.
  • Always taste your pasta water before draining, if it is not salty enough, your dish will taste flat no matter how much you season later.
Go Back