Creamy Mushroom Alfredo Pasta (Printable)

Sautéed mushrooms and garlic in a luscious cream sauce tossed with perfectly cooked pasta for ultimate comfort in just 30 minutes.

# 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:

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 for 6 to 8 minutes until golden and their moisture has evaporated.
03 - Add shallot and garlic to the skillet. Sauté for 1 to 2 minutes until fragrant.
04 - Reduce heat to medium. Stir in butter and allow it to melt. Pour in heavy cream and bring to a gentle simmer.
05 - Add grated Parmesan and nutmeg, stirring until cheese melts and sauce thickens slightly, about 2 to 3 minutes. Season with salt and black pepper to taste.
06 - Add drained pasta to the skillet and toss to coat evenly. Add reserved pasta water gradually, stirring gently until achieving a silky sauce consistency.
07 - Divide among serving bowls immediately. Garnish with chopped parsley and additional Parmesan cheese.

# Expert Advice:

01 -
  • It comes together in the time it takes to boil pasta, so theres no marathon cooking session required.
  • The mushrooms turn almost meaty when theyre cooked right, making this feel indulgent without any heaviness.
  • You can adjust the creaminess on the fly with pasta water, which means you control the texture completely.
  • Leftovers reheat better than you'd think, especially with a splash of milk to revive the sauce.
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 traps steam and prevents browning, so give them space or cook them in batches.
  • Pasta water isn't just for thinning, the starch in it helps the sauce cling to every strand instead of pooling at the bottom of the bowl.
03 -
  • Reserve more pasta water than you think you'll need, it's easier to have extra than to realize you need more after you've drained the pot.
  • Grate your own Parmesan instead of using pre-shredded, it melts smoother and tastes sharper.
  • Don't rinse the pasta after draining, the starch on the surface helps the sauce cling.
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