Description
Creamy Mushroom Alfredo Pasta is a comforting and indulgent dish featuring tender mushrooms in a rich, velvety Alfredo sauce tossed with your favorite pasta. Perfect for a cozy night in, it’s quick to prepare and full of flavor.
Ingredients
- 8 oz pasta (fettuccine, linguine, or preferred shape)
- 2 cups mushrooms (cremini, button, or mixed), sliced
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 3/4 cup Parmesan cheese, freshly grated
- Salt, to taste
- Black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
- Optional: 1 tbsp olive oil
- Optional: pinch of crushed red pepper flakes
- Optional: pinch of nutmeg
Instructions
- Cook pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water and drain the rest.
- In a large skillet, melt butter over medium heat. Add sliced mushrooms and sauté for 7–10 minutes until golden and tender.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer, letting it reduce slightly for a few minutes.
- Stir in grated Parmesan cheese until melted and the sauce becomes smooth and creamy. Season with salt and pepper to taste.
- Add the cooked pasta to the sauce and toss until well coated. Use reserved pasta water to loosen the sauce if needed.
- Serve hot, garnished with fresh parsley and extra Parmesan if desired.
Notes
- Use freshly grated Parmesan to prevent a grainy sauce.
- Customize with vegetables like spinach or peas, or add protein like chicken or shrimp.
- For a dairy-free version, use plant-based cream and vegan Parmesan.
- Store leftovers in the fridge for up to 3 days; reheat gently with a splash of milk or cream.
- Add a pinch of red pepper flakes or nutmeg for extra depth and flavor.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 3g
- Sodium: 420mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 95mg
