Creamy Mushroom Alfredo Pasta (Printer Version)

Rich and velvety pasta dish with sautéed mushrooms, garlic, and luscious cream sauce. A comforting Italian-inspired main dish.

# 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

# How to Prepare:

01 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
02 - While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add mushrooms and sauté for 6 to 8 minutes until golden brown and liquid has evaporated.
03 - Add shallot and garlic to the skillet, sautéing for 1 to 2 minutes until fragrant.
04 - Reduce heat to medium. Add butter, allowing it to melt completely, then pour in heavy cream and bring to a gentle simmer.
05 - Stir in grated Parmesan and nutmeg, stirring constantly for 2 to 3 minutes until cheese melts and sauce thickens. Season with salt and pepper to taste.
06 - Add drained pasta to the skillet and toss to coat evenly. Add reserved pasta water gradually to achieve desired sauce consistency.
07 - Transfer to serving plates immediately. Garnish with fresh parsley and additional Parmesan cheese.

# Expert Suggestions:

01 -
  • It tastes like you spent hours in the kitchen, but youll be eating in thirty minutes.
  • The mushrooms get so golden and rich they almost taste meaty, even though this is completely vegetarian.
  • You can make it with pantry staples and whatever pasta shape you have on hand.
  • The sauce clings to every strand without feeling heavy or overly thick.
02 -
  • Dont crowd the mushrooms in the pan or theyll steam instead of brown, and youll miss out on all that caramelized flavor.
  • Reserve the pasta water before draining, Ive forgotten this more times than I care to admit and regretted it every time.
  • Add the garlic after the mushrooms are cooked, not before, or it will burn and turn bitter.
  • If your sauce looks too thick, pasta water is your friend, add it a little at a time until it loosens up.
03 -
  • Use a mix of mushroom varieties if you can find them, the different textures and flavors make the dish more interesting.
  • Grate your Parmesan fresh and add it off the heat so it melts smoothly without clumping.
  • Taste the sauce before adding the pasta, its easier to adjust seasoning when you can focus on the flavor alone.
  • Save any leftover sauce in a jar, it makes an incredible topping for chicken or vegetables the next day.
Go Back