Creamy Mushroom Alfredo Pasta (Printer-friendly)

Rich and velvety pasta dish with sautéed mushrooms, garlic, and creamy Parmesan sauce. Perfect comfort food in just 30 minutes.

# Ingredient List:

→ Pasta

01 - 12 oz fettuccine or tagliatelle

→ Mushrooms & Aromatics

02 - 2 tablespoons olive oil
03 - 1 lb 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 - 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 - While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and sauté until golden and moisture has evaporated, approximately 6 to 8 minutes.
03 - Add shallot and garlic to the mushrooms. Sauté for 1 to 2 minutes until fragrant.
04 - Reduce heat to medium. Stir in butter, allowing it to melt completely, then pour in heavy cream. Bring to a gentle simmer.
05 - Add grated Parmesan and nutmeg, stirring until cheese melts and sauce thickens slightly, approximately 2 to 3 minutes. Season with salt and black pepper to taste.
06 - Add drained pasta to the skillet. Toss to coat evenly, adding reserved pasta water gradually as needed to achieve a silky sauce consistency.
07 - Plate immediately and garnish with chopped parsley and extra Parmesan cheese.

# Expert Advice:

01 -
  • It tastes like youve been cooking all day but only takes half an hour from start to finish.
  • The mushrooms get so golden and rich they almost taste like meat.
  • You can make it with pantry staples and whatever pasta shape you have on hand.
  • Leftovers reheat beautifully with a splash of milk or cream.
02 -
  • If the mushrooms release a lot of water and look gray instead of golden, your pan was too crowded or the heat was too low.
  • Add the pasta water slowly; too much at once will make the sauce thin and dull.
  • Grate the Parmesan fresh or the sauce will turn gritty and broken.
03 -
  • A splash of dry white wine after browning the mushrooms adds brightness and cuts through the richness of the cream.
  • Toast the garlic in the butter for just thirty seconds before adding the cream; it deepens the flavor without any bitterness.
  • Toss the hot pasta with a little butter before adding it to the sauce so it stays silky and never sticks together.
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