Creamy Mushroom Alfredo Pasta (Printable version)

Rich, velvety pasta featuring sautéed mushrooms and garlic in a luscious cream sauce. Ready in just 30 minutes.

# What You’ll Need:

→ Pasta

01 - 12 oz fettuccine or tagliatelle

→ Mushrooms & Aromatics

02 - 2 tablespoons olive oil
03 - 1 pound 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, to serve

# Directions:

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 cooking water before draining.
02 - While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and sauté for 6 to 8 minutes, stirring occasionally, until golden and their moisture has evaporated.
03 - Add the finely chopped shallot and minced garlic to the skillet. Sauté for 1 to 2 minutes until fragrant.
04 - Reduce heat to medium. Add butter to the skillet and allow it to melt completely. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
05 - Stir in grated Parmesan cheese and freshly grated nutmeg. Continue stirring for 2 to 3 minutes until the cheese melts and the sauce thickens slightly. Season with salt and black pepper to taste.
06 - Add the drained pasta to the skillet and toss thoroughly to coat with the cream sauce. Gradually add reserved pasta water, one tablespoon at a time, if needed to achieve a silky consistency.
07 - Transfer to serving plates immediately. Garnish each portion with chopped fresh parsley and additional grated Parmesan cheese.

# Expert Advice:

01 -
  • It feels fancy but comes together faster than ordering takeout, perfect for weeknights when you want something special.
  • The mushrooms get deeply caramelized and sweet, adding a meaty richness that makes this dish surprisingly satisfying.
  • You only need one skillet after the pasta boils, which means less cleanup and more time enjoying your meal.
  • The sauce is endlessly adaptable, so you can make it lighter, richer, or add a splash of wine depending on your mood.
02 -
  • Don't skip reserving pasta water, that starchy liquid is magic for bringing the sauce together and making it cling to the noodles.
  • Let the mushrooms cook undisturbed at first so they caramelize instead of steaming, crowding the pan or stirring too much will make them soggy and pale.
  • Add the garlic after the mushrooms are golden, not before, or it will burn and turn bitter in the high heat.
  • The sauce will thicken as it sits, so if you're not serving immediately, keep a little extra pasta water on hand to loosen it up.
03 -
  • Use a mix of butter and olive oil when sautéing the mushrooms so they brown deeply without the butter burning.
  • Grate your own Parmesan instead of using pre-grated, it melts smoother and tastes infinitely better in the sauce.
  • If the sauce breaks or looks grainy, whisk in a tablespoon of cold butter off the heat to bring it back together.
  • Taste the pasta water before you drain it, if it's well-salted, it will season the sauce perfectly as you toss everything together.
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