Mushroom Alfredo Pasta
A creamy, savory pasta dish featuring tender mushrooms in a rich Alfredo sauce. Quick to prepare, fiber-rich, and loaded with flavor, it’s a satisfying weeknight meal that feels indulgent yet wholesome.
Equipment
- 1 large pot (2–3 liters capacity)
- 1 Large skillet or frying pan
- 1 cutting board
- 1 chef’s knife
- Measuring Cups and Spoons
- colander
- Wooden spoon or spatula
Ingredients
- 250 g 8 oz pasta (fettuccine or penne)
- 56 g 2 oz unsalted butter
- 1 small onion finely diced
- 3 cloves garlic minced
- 300 –400 g mushrooms portabella, cremini, or champignon, thinly sliced
- Salt and freshly ground black pepper to taste
- 360 ml 1½ cups heavy cream or half-and-half
- Pinch of ground nutmeg
- ¼ –½ cup grated Parmesan cheese
- 2 tbsp fresh parsley leaves or chives chopped (optional)
Instructions
- Prepare the Pasta Water: Begin by filling a large pot with about 2 to 2.5 liters (8–10 cups) of fresh water. Place the pot over high heat and bring it to a rolling boil. Add approximately half a tablespoon of salt to season the water — this will enhance the flavor of the pasta from within. The water should taste lightly salty, similar to seawater.
- Cook the Pasta to Al Dente: Once the water is boiling vigorously, add 250 g (8 oz) of your chosen pasta — fettuccine works beautifully for a classic feel, while penne adds a hearty texture. Stir gently to prevent sticking. Cook according to package instructions, typically around 8–10 minutes, until the pasta is al dente — tender but with a slight firmness in the center. Drain the pasta in a colander once done, but set aside about ¼ cup of the pasta water for adjusting sauce consistency later.
- Melt Butter and Sauté Onion: While the pasta cooks, place a large skillet or frying pan over medium heat. Add 2 tablespoons (28 g) of unsalted butter and let it melt completely, swirling occasionally to coat the pan evenly. Add one finely diced small onion to the skillet. Sauté for 3–4 minutes, stirring occasionally, until the onion softens and turns translucent. This step builds a sweet, savory foundation for the sauce.
- Add Garlic and Mushrooms: Reduce the heat slightly to prevent burning, and stir in three cloves of minced garlic. Sauté briefly for about 30 seconds until fragrant, careful not to let it brown. Add 300–400 g of thinly sliced mushrooms — a mix of portabella, cremini, or champignon offers depth of flavor. Cook for about 4–5 minutes, stirring occasionally, until the mushrooms soften, shrink slightly, and release their natural juices. This process deepens the earthy taste and adds texture to the dish. Season with a pinch of salt and freshly ground black pepper to taste.
- Add Butter and Cream for Sauce Base: Lower the heat to medium-low. Add the remaining 2 tablespoons (28 g) of butter to the skillet and allow it to melt completely. Then pour in 1½ cups (360 ml) of heavy cream or half-and-half, stirring gently to combine. Increase the heat slightly just until the cream reaches a gentle boil. Then reduce heat to allow the sauce to simmer slowly, stirring occasionally. Let it thicken slightly for 5–7 minutes to achieve a luscious consistency.
- Season the Sauce: Once the cream has thickened, add a pinch of freshly grated or ground nutmeg. Nutmeg adds warmth and enhances the creamy flavor without overpowering it. Stir well to evenly distribute the seasoning. Taste the sauce and adjust salt and pepper according to your preference.
- Incorporate Parmesan Cheese: Add ¼ cup of freshly grated Parmesan cheese into the sauce, stirring until fully melted and smooth. Taste the sauce and add more cheese if desired — between ¼ and ½ cup works beautifully for a richer, more indulgent texture. The Parmesan will give the sauce a creamy thickness and a savory, nutty flavor.
- Combine Pasta with Sauce: Add the cooked pasta directly into the skillet with the sauce. Use tongs or a large spoon to gently toss the pasta so every strand or piece is coated evenly with the creamy mushroom mixture. If the sauce appears too thick, add a small amount of the reserved pasta water, one tablespoon at a time, until it reaches the perfect consistency. Let it cook together over very low heat for 1–2 minutes so the pasta absorbs the flavors.
- Final Touches and Garnish: Once the pasta is thoroughly coated and warmed through, transfer it to serving plates or a large pasta bowl. Chop 2 tablespoons of fresh parsley or chives and sprinkle them generously over the top for a fresh, aromatic finish. This garnish not only adds color but also a bright herbal note that balances the richness of the sauce.
- Serve and Enjoy: Serve the Mushroom Alfredo Pasta immediately while it’s warm and creamy. Pair with a side salad, crusty bread, or roasted vegetables for a complete meal. This dish works beautifully for dinner parties, family meals, or a cozy night in. Enjoy the comforting blend of flavors with every bite.
Notes
- Use fresh mushrooms for the best flavor — portabella, cremini, or champignon varieties work beautifully.
- Adjust cream richness by using half-and-half for a lighter sauce.
- Save a bit of pasta water to loosen the sauce if needed.
- Finely grate Parmesan for smooth melting and maximum flavor.
- Season gradually — taste as you go to balance salt, pepper, and nutmeg.
- Garnish with fresh herbs for a bright, aromatic finish.
