Mushroom Alfredo Pasta
This luxurious Mushroom Alfredo Pasta combines al dente fettuccine with a silky, garlic-infused cream sauce and caramelized mushrooms. Ready in just 25 minutes, it’s an elegant comfort food that tastes like it took hours to prepare.
Ingredients
- 8 oz fettuccine pasta about half a standard box
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 pound mixed mushrooms cremini, shiitake, or portobello, sliced
- 4 cloves garlic minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese plus more for serving
- ¼ teaspoon freshly grated nutmeg pre-ground works too
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley chopped (for garnish)
- Red pepper flakes optional, for a hint of heat
Instructions
- Bring a large pot of generously salted water to a boil and cook the fettuccine according to package directions until al dente. Reserve ½ cup of pasta water before draining.
- While the pasta cooks, heat olive oil and butter in a large skillet over medium-high heat until the butter is melted and slightly foaming.
- Add mushrooms to the hot pan and let them cook undisturbed for 2-3 minutes until they begin to brown. Stir and continue cooking for another 3-4 minutes until golden and their moisture has evaporated.
- Lower the heat to medium and add the minced garlic, cooking for just 30 seconds until fragrant, being careful not to let it burn.
- Pour in the heavy cream and bring to a gentle simmer, then reduce heat to medium-low and cook for 2-3 minutes until it starts to thicken slightly.
- Gradually whisk in the Parmesan cheese until fully melted and the sauce is smooth. If the sauce seems too thick, add a splash of the reserved pasta water.
- Season with nutmeg, salt, and pepper to taste, remembering that Parmesan already adds saltiness to the dish.
- Add the drained pasta directly to the sauce and toss thoroughly to coat every strand. If needed, add more reserved pasta water a tablespoon at a time to reach your desired consistency.
- Serve immediately in warmed bowls, topped with additional Parmesan, fresh parsley, and red pepper flakes if desired.
Notes
- For the richest mushroom flavor, use a mix of varieties rather than just white button mushrooms. Cremini (baby portobello) offer great flavor for a reasonable price.
- Don’t rush the mushroom cooking process—allowing them to properly brown creates essential flavor compounds that make this dish special.
- The sauce will continue to thicken as it sits, so serve immediately for the best texture.
- If you need to reheat leftovers, add a small splash of milk or cream to revive the sauce.
- For a lighter version, you can substitute half-and-half for the heavy cream, though the sauce won’t be quite as rich.