Creamy Mushroom Alfredo Pasta (Printable)

Rich, velvety pasta dish with sautéed mushrooms and garlic in luscious cream sauce. Vegetarian comfort food ready in 30 minutes.

# What You’ll Need:

→ Pasta

01 - 12 oz fettuccine or tagliatelle pasta

→ 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 for serving

# How To Make:

01 - Bring a large pot of salted water to boil. Add pasta and cook according to package instructions 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 6-8 minutes until golden brown and their moisture has evaporated.
03 - Add shallot and garlic to the mushrooms. Sauté for 1-2 minutes until fragrant.
04 - Reduce heat to medium. Stir in butter and let it melt completely, then pour in heavy cream. Bring to a gentle simmer.
05 - Add grated Parmesan and nutmeg, stirring constantly until cheese melts and sauce thickens slightly, about 2-3 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 as needed to achieve a silky, smooth sauce consistency.
07 - Transfer to serving bowls immediately. Garnish with chopped fresh parsley and extra Parmesan cheese.

# Top Tips:

01 -
  • It tastes like a restaurant dish but comes together in under half an hour with everyday ingredients.
  • The mushrooms get deeply golden and their earthy flavor makes the whole sauce feel luxurious without any fuss.
  • You can make it richer or lighter depending on your mood, and it never disappoints.
02 -
  • Don't skip reserving the pasta water, it's the secret to a sauce that actually sticks instead of pooling at the bottom of the bowl.
  • Let the mushrooms brown properly without crowding the pan, that caramelization is where all the flavor lives.
  • Add the garlic after the mushrooms are done or it'll burn and turn the whole dish bitter.
03 -
  • Use a large skillet so you have room to toss the pasta with the sauce without making a mess.
  • Grate your Parmesan fresh and add it off the heat so it melts smoothly without clumping.
  • Taste the sauce before adding the pasta and adjust the seasoning then, it's much easier to fix at that stage.
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