Mushroom Alfredo Pasta Recipe

A creamy, rich Mushroom Alfredo Pasta Recipe made with sautéed mushrooms, Parmesan, and a silky homemade Alfredo sauce. Perfect for a comforting dinner ready in under 30 minutes.

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Course: Dinner, Main Course

Cuisine: Italian-American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: Servings

Calories: 680kcal

Cost: $12

Equipment

1 Large pasta pot For boiling the pasta properly without overcrowding
1 Large skillet or sauté pan Used to sauté mushrooms and cook the Alfredo sauce
1 Fine-mesh strainer To drain pasta while reserving the cooking water
1 Wooden spoon or tongs Ideal for stirring and tossing pasta with sauce
1 Microplane grater Best for finely grating fresh Parmesan and nutmeg

Ingredients

Pasta

1 lb fettuccine or linguine pasta your choice
2 tablespoon salt for pasta water

Sauce

1 lb mixed mushrooms cremini, button, shiitake
4 tablespoon butter divided
3 garlic cloves minced
½ cup white wine optional, adds depth
1.5 cup heavy cream
1 cup Parmesan cheese freshly grated
¼ teaspoon nutmeg
salt and pepper to taste
2 tablespoon olive oil
¼ cup fresh parsley chopped
Parmesan cheese extra for serving

Instructions

Cook the pasta in salted water until al dente. Reserve 1 cup of pasta water before draining.
Slice mushrooms, mince garlic, and grate Parmesan while pasta cooks.
In olive oil, sauté mushrooms in a skillet until golden brown. Season with salt and pepper.
Add butter and garlic to skillet; cook until fragrant. Pour in cream and simmer with nutmeg.
Remove from heat and whisk in Parmesan to make a smooth sauce.
Add pasta and mushrooms to the skillet; toss with sauce and a splash of pasta water.
Finish with butter and chopped parsley. Serve hot with extra Parmesan.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition