Description
This creamy Mushroom Alfredo recipe features tender sautéed mushrooms combined with a rich and velvety homemade Alfredo sauce tossed with perfectly cooked fettuccine. Ready in just 20 minutes, it's an indulgent yet simple pasta dish perfect for a comforting weeknight dinner.
Ingredients
Pasta
- 12 ounces fettuccine (or another pasta)
Mushrooms and Seasonings
- 1 pound mushrooms (white, brown, or portobello), cleaned and chopped
- 1 tablespoon olive oil
- ½ teaspoon salt
- 2 twists black pepper
- 1 tablespoon parsley, chopped
Sauce
- 3 tablespoons unsalted butter (or non-dairy butter)
- 2 cloves garlic, grated
- 1 cup heavy cream (or non-dairy cream)
- ½ cup grated parmesan (or non-dairy cheese)
- 1 sprinkle grated nutmeg (or grated lemon zest)
Instructions
- Sauté Mushrooms: Clean and chop the mushrooms. Heat olive oil in a large skillet over high heat. Add the mushrooms, salt, and black pepper, then sauté for about 5 minutes until the mushrooms release their water, the pan is dry, and the mushrooms develop a nice brown color.
- Add Butter and Garlic: Reduce heat to medium, add the butter and grated garlic to the skillet, and sauté while stirring for about 1 minute until fragrant. Meanwhile, start boiling salted water in a large pot to cook the fettuccine.
- Prepare Sauce: Pour the heavy cream into the skillet with the mushrooms and simmer on low heat for 5 minutes, allowing the cream to thicken slightly. Turn off the heat, then stir in grated parmesan cheese and a sprinkle of grated nutmeg until the cheese melts and the sauce is smooth.
- Cook and Toss Pasta: Cook the fettuccine in boiling salted water according to package instructions until al dente. Drain the pasta, reserving a ladleful of pasta water. Add the pasta to the skillet with the Alfredo sauce. If the sauce seems too thick, add the reserved pasta water a little at a time. Toss everything together until the pasta is fully coated.
- Serve: Plate the pasta immediately, then garnish with chopped parsley and an additional twist of freshly ground black pepper. Serve hot for a deliciously creamy Mushroom Alfredo experience.
Notes
- Use any variety of mushrooms you prefer: white button, cremini, or portobello all work well.
- For a dairy-free option, substitute butter with non-dairy butter, cream with a non-dairy alternative, and parmesan with a vegan cheese substitute.
- Ensure mushrooms are cooked until all moisture evaporates to get a rich, concentrated flavor.
- Reserve pasta water to adjust sauce consistency if needed.
- Grated nutmeg enhances the flavor but can be substituted with a small amount of grated lemon zest for a fresh twist.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
