Description
This creamy Alfredo pasta with mushrooms is a rich, comforting dish that combines tender fettuccine with a luscious Parmesan cream sauce and sautéed mushrooms. Ideal for a cozy dinner, this recipe brings together simple ingredients to create an indulgent meal bursting with flavor and a silky texture.
Ingredients
Scale
Pasta
- 8 ounces fettuccine or pasta of choice
Mushrooms and Aromatics
- 2 cups sliced mushrooms (such as cremini or button)
- 3 cloves garlic, minced
Sauce
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving a little pasta water for later if needed.
- Sauté the Mushrooms: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and become golden brown, about 5-7 minutes. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Prepare the Alfredo Sauce: Lower the heat and pour in 1 cup of heavy cream to the skillet. Stir and let it warm through for 2-3 minutes. Slowly add 1 cup of grated Parmesan cheese while stirring, allowing the cheese to melt and the sauce to thicken slightly.
- Season the Sauce: Add 1 teaspoon of salt and ½ teaspoon of black pepper to the sauce. Adjust seasoning to taste. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
- Combine Pasta and Sauce: Add the drained fettuccine to the skillet and gently toss to coat the pasta evenly with the creamy mushroom Alfredo sauce.
- Garnish and Serve: Remove from heat, sprinkle with freshly chopped parsley for color and freshness, then serve immediately while warm to enjoy the creamy texture and savory flavors at their best.
Notes
- For a lighter version, substitute half of the heavy cream with milk, but the sauce will be less rich.
- Add cooked chicken or shrimp to the pasta for extra protein.
- Use freshly grated Parmesan cheese instead of pre-grated for the best melting quality and flavor.
- Make sure to not overcook the mushrooms; they should be golden and tender, not soggy.
- Reserve some pasta water before draining to adjust sauce consistency if necessary.
