Creamy Mushroom Alfredo Pasta (Printable)

Rich, velvety pasta with sautéed mushrooms and garlic in a luscious cream sauce. Ready in 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 for serving

# Step-by-Step Guide:

01 - Bring a large pot of salted water to boil. Add fettuccine or tagliatelle and cook according to package directions until al dente. Reserve 1/2 cup 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 6-8 minutes until golden brown and moisture has released.
03 - Add finely chopped shallot and minced garlic to the mushrooms. Sauté for 1-2 minutes until fragrant.
04 - Reduce heat to medium. Add butter and allow it to melt completely, then pour in heavy cream. Bring to a gentle simmer, stirring occasionally.
05 - Stir in grated Parmesan and nutmeg. Continue stirring until cheese melts and sauce thickens slightly, approximately 2-3 minutes. Season with salt and black pepper to taste.
06 - Add drained pasta to the skillet and toss thoroughly to coat with sauce. Add reserved pasta water gradually as needed to achieve a silky consistency.
07 - Transfer to serving plates immediately. Garnish with fresh chopped parsley and additional grated Parmesan cheese.

# Expert Tips:

01 -
  • It delivers restaurant-quality richness in just 30 minutes, perfect for weeknights when you need comfort without the wait.
  • The earthy mushrooms and nutty Parmesan create layers of flavor that feel fancy but require no special skills.
  • You can make it lighter or richer depending on your mood, and it reheats beautifully for next-day lunches.
02 -
  • Don't crowd the mushrooms in the pan or they'll steam instead of brown, if your skillet isn't big enough, cook them in two batches.
  • Always reserve pasta water before draining, the starch in that water is what makes the sauce cling and shimmer.
  • Add the Parmesan off high heat so it melts smoothly without clumping or turning grainy.
03 -
  • Use freshly grated Parmesan from a block, pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • Let the mushrooms cook undisturbed for the first few minutes so they develop a deep golden crust instead of turning rubbery.
  • Taste the sauce before adding extra salt, Parmesan is already salty and you don't want to overdo it.
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