Description
A creamy and comforting Mushroom Alfredo recipe featuring sautéed mushrooms in a rich parmesan sauce, served over perfectly cooked fettuccine. This classic Italian-inspired dish combines earthy mushrooms, garlic, and nutmeg for a deliciously indulgent pasta meal that’s easy to prepare on the stovetop.
Ingredients
Scale
Pasta
- 12 ounces fettuccine (or another pasta)
Mushroom Sauce
- 1 pound mushrooms (white, brown, or portobello)
- 1 tablespoon olive oil
- ½ teaspoon salt
- 2 twists black pepper
- 3 tablespoons unsalted butter (or non-dairy butter)
- 2 cloves garlic (grated)
- 1 cup heavy cream (or non-dairy cream)
- ½ cup grated parmesan (or non-dairy cheese)
- 1 sprinkle grated nutmeg (or grated lemon zest)
- 1 tablespoon parsley (chopped)
Instructions
- Saute Mushrooms: Clean and chop 1 pound of mushrooms. Heat 1 tablespoon olive oil in a large skillet over high heat, then add mushrooms, ½ teaspoon salt, and 2 twists of black pepper. Cook for about 5 minutes until the mushrooms release their water. Continue cooking until all the water evaporates, the pan is dry, and the mushrooms are nicely browned.
- Add Butter and Garlic: Stir in 3 tablespoons of unsalted butter and 2 grated garlic cloves. Sauté for one minute while stirring frequently to release the garlic’s aroma. Meanwhile, boil the 12 ounces of fettuccine pasta in a large pot of salted water until al dente.
- Add Cream and Parmesan: Pour 1 cup of heavy cream into the skillet with mushrooms and reduce the heat to low. Simmer gently for about 5 minutes or until the cream thickens slightly. Remove from heat, then stir in ½ cup grated parmesan cheese and a sprinkle of grated nutmeg until the cheese fully melts.
- Toss Pasta: When the pasta is cooked al dente, drain it, reserving a ladleful of pasta cooking water. Add the drained pasta to the sauce and toss well to coat all noodles. If the sauce is too thick, add some reserved pasta water to reach desired consistency.
- Serve: Transfer the coated pasta to serving plates or a bowl. Garnish with 1 tablespoon chopped parsley and an additional twist of freshly ground black pepper. Serve immediately for best flavor and texture.
Notes
- Use any type of mushrooms you prefer—white, brown, or portobello all work well.
- The nutmeg adds a subtle warmth and depth; lemon zest can be used for a brighter flavor.
- For a dairy-free version, substitute butter, cream, and parmesan with respective non-dairy alternatives.
- Reserve pasta water when draining pasta to help loosen the sauce if it becomes too thick.
- Serve immediately as the sauce thickens upon standing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Mushroom Alfredo, creamy pasta, fettuccine recipe, vegetarian pasta, easy mushroom sauce
