Creamy Mushroom Alfredo Pasta (Printable)

Sautéed cremini mushrooms and garlic tossed in a luxurious cream sauce with perfectly cooked fettuccine. Pure comfort in a bowl.

# What You'll Need:

→ Pasta

01 - 12 oz fettuccine or tagliatelle

→ Mushrooms and 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 Steps:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
02 - While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and sauté until golden brown and their moisture has evaporated, approximately 6 to 8 minutes.
03 - Add shallot and garlic to the skillet. Sauté for 1 to 2 minutes until fragrant. Season with salt and black pepper.
04 - Reduce heat to medium. Add butter to the skillet and let it melt. Pour in heavy cream and bring to a gentle simmer.
05 - Stir in grated Parmesan cheese and nutmeg. Continue stirring until cheese melts and sauce thickens slightly, about 2 to 3 minutes.
06 - Add drained pasta to the skillet and toss to coat evenly. Gradually add reserved pasta water as needed to achieve a silky, cohesive sauce.
07 - Transfer to serving dishes immediately. Garnish with chopped fresh parsley and additional Parmesan cheese.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen but comes together in less time than a delivery order.
  • The mushrooms get so caramelized they add a meaty richness even meat lovers don't miss.
  • You can adjust the creaminess with pasta water, so it never feels too heavy or dry.
  • Leftovers reheat beautifully with just a splash of milk to bring the sauce back to life.
02 -
  • Don't add the garlic too early or it will burn while the mushrooms are still releasing moisture.
  • If your sauce breaks or looks greasy, a tablespoon of pasta water whisked in vigorously will bring it back together.
  • Parmesan should be stirred in off the heat or on very low heat to avoid clumping.
03 -
  • Use a mix of mushroom varieties like shiitake, oyster, or porcini for deeper, more complex flavor.
  • Reserve more pasta water than you think you need, it's easier to thin the sauce than to thicken it once the pasta is tossed.
  • Grate your Parmesan fresh from a block, pre-grated cheese contains anti-caking agents that prevent it from melting smoothly.
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