Creamy Mushroom Alfredo Pasta (Printable Version)

Rich, velvety pasta with sautéed mushrooms, garlic, and creamy Parmesan sauce. A comforting Italian-inspired dish ready in just 30 minutes.

# What You 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 for serving

# How To Make It:

01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water and drain.
02 - While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and sauté until golden and moisture has evaporated, approximately 6 to 8 minutes.
03 - Add shallot and garlic to the skillet. Sauté for 1 to 2 minutes until fragrant.
04 - Reduce heat to medium. Stir in butter until melted, then pour in heavy cream. Bring to a gentle simmer.
05 - Add grated Parmesan and nutmeg, stirring until cheese melts and sauce thickens slightly, 2 to 3 minutes. Season with salt and black pepper to taste.
06 - Add drained pasta to the skillet and toss to coat evenly. Add reserved pasta water gradually as needed to achieve a silky consistency.
07 - Serve immediately, garnished with chopped parsley and extra Parmesan cheese.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen, but you'll be eating in under half an hour.
  • The mushrooms get deeply golden and almost meaty, making every bite feel indulgent without being heavy.
  • You can make it with pantry staples and whatever pasta shape you have on hand.
  • It's the kind of dish that impresses guests but doesn't stress you out to make.
02 -
  • Don't skip reserving the pasta water; it's the secret to a sauce that clings instead of pooling at the bottom of the bowl.
  • Let the mushrooms cook undisturbed at first or they'll steam instead of brown, and you'll miss out on all that deep, savory flavor.
  • Add the Parmesan off the heat or on very low heat so it melts smoothly without turning grainy or clumpy.
03 -
  • Add a splash of white wine to the mushrooms before the cream for an extra layer of acidity and depth.
  • Use a mix of mushroom varieties if you can; the different textures and flavors make every bite more interesting.
  • Toss the pasta in the skillet instead of plating and pouring sauce on top so every strand gets evenly coated.
  • Finish with a drizzle of good olive oil and a crack of black pepper right before serving for a little extra richness and bite.
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