Description
This Creamy Alfredo Pasta with Mushrooms features tender fettuccine enveloped in a rich, velvety homemade Alfredo sauce, complemented by sautéed mushrooms for an earthy depth of flavor. A simple yet indulgent dish perfect for a comforting dinner, garnished with fresh parsley for a touch of brightness.
Ingredients
Scale
Pasta
- 8 ounces fettuccine or pasta of choice
Mushrooms and Seasoning
- 2 cups sliced mushrooms (such as cremini or button)
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
Sauce
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain the pasta and set aside.
- Sauté the mushrooms and garlic: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they are tender and golden brown, about 5-7 minutes. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Prepare the Alfredo sauce: Reduce the heat to low and pour in the heavy cream. Stir to combine with the mushrooms and garlic. Cook gently for 3-4 minutes until the cream slightly thickens.
- Add Parmesan and seasonings: Gradually stir in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and black pepper to taste, stirring well to combine.
- Toss the pasta with sauce: Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss well to ensure the pasta is evenly coated with the creamy mushroom sauce. Heat for another minute to warm through.
- Serve and garnish: Remove from heat, transfer to serving plates, and sprinkle with fresh chopped parsley for a vibrant finish. Serve immediately while hot and creamy.
Notes
- Use freshly grated Parmesan cheese for the best flavor and smoothest sauce consistency.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less thick.
- Feel free to swap fettuccine with other pasta types like linguine or penne based on preference.
- Ensure the garlic does not burn during sautéing to avoid bitterness.
- Additions such as cooked chicken or spinach can be mixed in for variation.
