If you’re planning a cosy night in or a special dinner with loved ones, this creamy mushroom Alfredo pasta recipe will be just perfect! It’s rich, creamy, packed with mushrooms and finished with a touch of freshness from parsley – simply delicious!

creamy mushroom alfredo pasta

WHAT IS MUSHROOM ALFREDO PASTA

Creamy mushroom alfredo pasta is a classic American dish (inspired by Italian alfredo sauce that originated in Rome) that combines fettuccine pasta with a creamy sauce featuring mushrooms, garlic, and parmesan cheese. The sauce is rich, velvety, and full of flavour, making it a favourite among pasta lovers worldwide. Comfort food with a touch of elegance – it’s the perfect date night recipe!

INGREDIENTS YOU’LL NEED

  • Fettuccine pasta: This long, flat pasta shape is ideal for soaking up the creamy sauce, providing the perfect canvas for the rich flavours to shine.
  • Mushrooms: Choose cremini or white button mushrooms for their earthy flavour and meaty texture. Slicing them thinly allows them to cook evenly and develop a golden-brown hue.
  • Heavy cream: Also known as double cream, this ingredient forms the base of the luscious Alfredo sauce, providing richness and creaminess.
  • Parmesan cheese: Use freshly grated Parmesan cheese for its nutty flavour and ability to melt seamlessly into the sauce, creating a smooth and velvety texture.
  • Shallot and garlic: These aromatic ingredients add depth and complexity to the mushroom alfredo sauce.
  • Olive oil and butter: A combination of olive oil and butter adds richness and flavour to the sauce.
  • Seasonings: Use salt, black pepper and Italian seasoning.
  • Fresh parsley: Chopped parsley adds a pop of colour and a lot of freshness to this mushroom alfredo dish.
creamy mushroom alfredo pasta

HOW TO MAKE MUSHROOM ALFREDO PASTA

Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.

Step 1: Cook the pasta. Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and set it aside, reserving about 1/2 cup of the pasta water.

Step 2: Sauté mushrooms. In a large skillet, heat olive oil and butter over medium heat. Add the chopped shallot and sauté for 2-3 minutes until softened. Add the sliced mushrooms and sauté for 5-7 minutes until golden brown and tender. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

creamy mushroom alfredo pasta

Step 3: Make the Alfredo sauce. Pour the heavy cream into the skillet with the mushrooms and bring it to a gentle simmer, stirring occasionally. Add the grated Parmesan cheese, salt, black pepper, Italian seasoning, and fresh parsley. Stir the sauce continuously until the cheese is melted and the sauce is smooth and thickened about 1-2 minutes.

creamy mushroom alfredo pasta

Step 4: Combine pasta and sauce. Add the cooked pasta and a little bit of reserved pasta water to the skillet with the sauce. Toss gently until the pasta is well coated in the sauce. If needed, add more pasta water to loosen the sauce. Taste and adjust seasoning with salt and pepper as needed.

creamy mushroom alfredo pasta

Step 5: Garnish and serve. Garnish the Creamy Mushroom Alfredo Pasta with chopped fresh parsley and additional parmesan cheese. Serve immediately and enjoy the creamy goodness!

STORING AND FREEZING

Creamy Mushroom Alfredo Pasta is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream or milk to the pasta to revive the creamy sauce and prevent it from drying out.

Unfortunately, this dish does not freeze well due to the creamy sauce. Freezing can cause the sauce to separate and become grainy when thawed, compromising the texture and flavour of the dish.

TOP TIPS

  • Use fresh, high-quality ingredients for the best flavour. Freshly grated parmesan and fresh parsley will elevate the taste of the dish.
  • Don’t overcook the pasta. Cook it until al dente, as it will continue to cook slightly when tossed with the sauce.
  • Reserve some pasta water before draining the pasta. The starchy water helps to thicken the sauce and bind it to the pasta.
  • Taste and adjust seasoning as needed. Everyone’s palate is different, so don’t be afraid to add more salt, pepper, or herbs to suit your taste preferences.
creamy mushroom alfredo pasta

You may also enjoy…

Creamy Chicken Chorizo Pasta

Easy Buttermilk Crispy Chicken Sandwich

One-Pan Marry Me Chicken Orzo

Creamy Roasted Red Pepper Pasta

10-Minute Creamy Peanut Butter Noodles

FAQ

Can I use any type of mushrooms for this mushroom alfredo recipe?

Yes, you can use any variety of mushrooms you like, but cremini or white button mushrooms work best for their flavour and texture.

How to make a lighter version of this mushroom alfredo sauce?

If you’re looking to lighten up this mushroom pasta sauce without sacrificing flavour, there are a few simple swaps you can make. First, you can use half-and-half (single cream) instead of heavy cream to reduce the fat content while still maintaining creaminess. Additionally, you can decrease the amount of butter and cheese used in the sauce.

Creamy Mushroom Alfredo Pasta

Recipe by Magda Gonczaruk | Good Food Discoveries
5.0 from 4 votes
Course: Dinner, LunchCuisine: AmericanDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories per serving

1043

kcal
Total time

30

minutes

If you’re planning a cosy night in or a special dinner with loved ones, this creamy mushroom Alfredo pasta recipe will be just perfect! It’s rich, creamy, packed with mushrooms and finished with a touch of freshness from parsley – simply delicious!

Cook Mode

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INGREDIENTS

  • 8 oz (225g) fettuccine pasta (or other pasta shape)

  • 1 tablespoon olive oil

  • 2 tablespoons butter

  • 1 large shallot, chopped

  • 1 lb (450g) mushrooms (cremini or white button), sliced

  • 2 cloves garlic, minced

  • 1 cup (250ml) heavy cream (double cream)

  • 1/2 cup (45g) grated parmesan cheese

  • 1/2 tsp salt (adjust to taste)

  • 1/2 tsp black pepper (adjust to taste)

  • 1 tsp Italian seasoning

  • Handful fresh parsley, chopped (plus more for garnish)

DIRECTIONS

  • Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente.
  • Once cooked, drain the pasta and set it aside, reserving about 1/2 cup of the pasta water.
  • Heat olive oil and butter in a large skillet over medium heat.
  • Add chopped shallot and sauté for about 2-3 minutes until softened.
  • Add the sliced mushrooms to the skillet and sauté for about 5-7 minutes until they are golden brown and tender.
  • Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  • Pour in the heavy cream over the mushrooms and bring it to a gentle simmer, stirring occasionally.
  • Add the grated parmesan cheese, salt, black pepper, Italian seasoning and fresh parsley.
  • Stir the sauce continuously until the cheese is melted and the sauce is smooth and thickened, about 1-2 minutes.
  • Add the cooked pasta and a little bit of reserved pasta water to the skillet and toss gently in the sauce until it is well coated.
  • If needed, add more pasta water to loosen the sauce. Taste and adjust with salt and pepper as needed.
  • Garnish the Mushroom Alfredo Pasta with chopped fresh parsley and parmesan cheese and enjoy!

Notes

  • For added protein, serve this mushroom alfredo with grilled chicken breast or thinly sliced steak.
  • This mushroom alfredo pasta is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days.
  • The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Nutrition Facts

  • Total number of serves: 2
  • Calories: 1042kcal
  • Carbohydrates: 51.3g
  • Protein: 23.7g
  • Fat: 82.5g
  • Saturated Fat: 51.5g
  • Polyunsaturated Fat: 1.9g
  • Fiber: 4.3g
  • Sugar: 5.6g

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