Creamy Mushroom Alfredo Pasta (Printable)

Sautéed mushrooms and garlic in a silky cream sauce with Parmesan, tossed with perfectly cooked pasta for ultimate comfort.

# What You'll Need:

→ Pasta

01 - 12 oz fettuccine or tagliatelle

→ Mushrooms & Aromatics

02 - 2 tablespoons olive oil
03 - 1 lb 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 Steps:

01 - Bring a large pot of salted water to a boil. Add fettuccine or tagliatelle and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
02 - While pasta cooks, heat 2 tablespoons 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 minced garlic and finely chopped shallot to the mushrooms. Sauté for 1 to 2 minutes until fragrant.
04 - Reduce heat to medium. Add 2 tablespoons unsalted butter and allow it to melt completely. Pour in 1 cup heavy cream and bring the mixture to a gentle simmer.
05 - Stir in 1/2 cup grated Parmesan cheese and 1/4 teaspoon nutmeg. Mix 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 with the cream sauce. Toss gently to coat evenly, adding reserved pasta water in small amounts as needed to achieve a silky consistency.
07 - Transfer to serving plates immediately while hot. Garnish with chopped fresh parsley and additional grated Parmesan cheese.

# Expert Suggestions:

01 -
  • It tastes like a restaurant splurge but uses pantry staples you probably already have tucked away.
  • The mushrooms get deeply caramelized and sweet, adding layers of umami that make every bite feel luxurious.
  • You can have this on the table in thirty minutes, making it perfect for nights when takeout feels too slow.
  • It's endlessly adaptable so you can toss in spinach, swap the mushrooms, or lighten the cream without losing that velvety texture.
02 -
  • Don't skip reserving the pasta water, that starchy liquid is the only thing that will bring a broken or thick sauce back to creamy perfection.
  • Let the mushrooms cook undisturbed for the first few minutes or they'll steam and turn rubbery instead of caramelizing into sweet, golden bites.
  • Add the Parmesan off the heat or over very low heat, or it can seize up and turn grainy instead of melting smoothly into the cream.
  • If your sauce looks too thick, add pasta water one tablespoon at a time, it transforms the texture without diluting the flavor.
03 -
  • Use the widest skillet you have so the mushrooms have room to brown instead of crowding and steaming in their own liquid.
  • Grate your Parmesan fresh from a block, the pre-grated stuff contains anti-caking agents that prevent it from melting smoothly into the sauce.
  • Taste the sauce before adding salt because Parmesan is already salty, and it's easier to add more than to fix an oversalted dish.
  • If you want an even richer sauce, stir in an extra tablespoon of butter at the very end for a glossy, restaurant-quality finish.
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