Creamy Mushroom Alfredo Pasta (Printable)

Rich and velvety pasta dish with sautéed mushrooms, garlic, and creamy Parmesan sauce. Pure comfort in 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 for serving

# How-To:

01 - Bring a large pot of salted water to a boil. Add fettuccine or tagliatelle and cook according to package directions until al dente. Reserve 1/2 cup of 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 chopped shallot and minced garlic to the mushrooms. Sauté for 1 to 2 minutes until fragrant.
04 - Reduce heat to medium. Stir in butter and allow it to melt completely. Pour in heavy cream and bring to a gentle simmer.
05 - Add grated Parmesan cheese and freshly grated nutmeg to the simmering cream. Stir continuously for 2 to 3 minutes until cheese melts and sauce thickens slightly. Season with salt and black pepper to taste.
06 - Add drained pasta to the skillet and toss thoroughly to coat. Add reserved pasta water gradually if needed to achieve a silky, cohesive sauce.
07 - Transfer to serving plates immediately while the sauce is at optimal temperature. Garnish generously with chopped fresh parsley and extra Parmesan cheese.

# Expert Hacks:

01 -
  • It tastes like a restaurant splurge but costs a fraction and takes half an hour from start to finish.
  • The mushrooms get deeply golden and almost meaty, making it satisfying enough that no one misses the chicken.
  • Leftovers reheat beautifully with a splash of milk, which almost never happens with cream sauces.
02 -
  • Do not skip reserving pasta water because plain water won't help the sauce cling, the starch is what makes it all come together.
  • If your sauce breaks and looks oily, whisk in a tablespoon of pasta water off the heat and it will pull back together like magic.
  • Tasting the mushrooms before adding cream is key because they need enough salt at that stage or the whole dish will taste flat.
03 -
  • Let the mushrooms cook undisturbed in a single layer so they brown instead of steam, and resist the urge to stir them constantly.
  • Grate your Parmesan right before adding it to the sauce because it melts smoother and tastes sharper than the pre-shredded kind.
  • If you're making this ahead, undercook the pasta by a minute and toss it with a little olive oil, then reheat everything together with a splash of cream or pasta water.
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