Creamy Mushroom Alfredo Pasta (Printable Version)

Rich, velvety pasta featuring sautéed mushrooms and garlic in a luscious cream sauce. Easy weeknight comfort food.

# What You 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, to serve

# How to Make:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and sauté for 6 to 8 minutes until golden and their moisture has evaporated.
03 - Add shallot and garlic to the mushrooms. Sauté for 1 to 2 minutes until the mixture becomes fragrant.
04 - Reduce heat to medium. Stir in butter and allow it to melt completely, then pour in heavy cream. Bring to a gentle simmer.
05 - Add grated Parmesan and nutmeg to the simmering cream. Stir continuously until the cheese melts and the sauce thickens slightly, approximately 2 to 3 minutes. Season with salt and black pepper to taste.
06 - Add the drained pasta to the skillet and toss thoroughly to coat evenly. Add reserved pasta water in small increments if needed to achieve a silky sauce consistency.
07 - Transfer to serving plates immediately while hot. Garnish with chopped fresh parsley and additional Parmesan cheese.

# Expert Tips:

01 -
  • It tastes like something from a restaurant menu but uses ingredients you probably already have.
  • The sauce clings to every strand of pasta without feeling heavy or greasy.
  • You can have it on the table in the time it takes to watch half an episode of anything.
  • Leftovers reheat beautifully with just a splash of milk or cream.
02 -
  • If you add the Parmesan while the heat is too high, it can seize up and turn grainy instead of melting smoothly.
  • Crowding the mushrooms in the pan will make them steam instead of brown, so use a large skillet or cook them in batches.
  • The reserved pasta water is the secret to a sauce that clings without being thick or gloppy.
03 -
  • A splash of dry white wine added right after the mushrooms brown and before the cream goes in will give the sauce a subtle brightness.
  • Grate your Parmesan on the finest side of the grater so it melts faster and more evenly into the sauce.
  • Toss the hot pasta with a tiny bit of butter before adding it to the sauce, it helps the sauce stick even better.
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