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Mushroom Alfredo Pasta Recipe

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★★★★★

4.9 from 767 reviews

This creamy Mushroom Alfredo recipe features perfectly sautéed mushrooms blended into a rich and velvety parmesan cream sauce served over al dente fettuccine. Easy to prepare, this comforting pasta dish combines the earthy flavors of mushrooms with garlic, butter, and a hint of nutmeg, making it an ideal meal for mushroom lovers seeking a classic Italian-inspired dinner.

Ingredients

Scale

Pasta

  • 12 ounces fettuccine (or another pasta)

Mushrooms and Sauce

  • 1 pound mushrooms (white, brown, or portobello)
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 2 twists black pepper
  • 3 tablespoons unsalted butter (or non-dairy butter)
  • 2 cloves garlic (grated)
  • 1 cup heavy cream (or non-dairy cream)
  • ½ cup grated parmesan (or non-dairy cheese)
  • 1 sprinkle grated nutmeg (or grated lemon zest)

Garnish

  • 1 tablespoon parsley (chopped)

Instructions

  1. Sauté Mushrooms: Clean and chop 1 pound of mushrooms. Heat 1 tablespoon olive oil in a large skillet over high heat, then add the mushrooms along with ½ teaspoon salt and 2 twists of black pepper. Cook for about 5 minutes, stirring occasionally. Allow the mushrooms to release their water and continue cooking until the pan is dry and the mushrooms are nicely browned.
  2. Add Butter and Garlic: Reduce the heat to medium, then add 3 tablespoons unsalted butter and 2 cloves of grated garlic to the mushrooms. Sauté while stirring frequently for about one minute until fragrant. Meanwhile, start boiling a large pot of salted water to cook the fettuccine.
  3. Add Cream and Parmesan: Pour 1 cup of heavy cream into the skillet with the mushrooms. Reduce the heat to low and let it simmer for 5 minutes or until the cream thickens slightly. Turn off the heat, then stir in ½ cup grated parmesan cheese and a sprinkle of grated nutmeg until the cheese melts into the sauce.
  4. Toss Pasta: Cook the fettuccine in the boiling salted water until al dente, following package instructions. Drain the pasta, reserving a ladleful of pasta water. Add the pasta to the skillet with the mushroom Alfredo sauce. If the sauce is too thick, add some reserved pasta water to loosen it. Toss everything well so the pasta is fully coated in the creamy sauce.
  5. Serve: Plate the pasta immediately, then garnish with 1 tablespoon of chopped parsley and a fresh twist of black pepper. Serve hot for best flavor.

Notes

  • Ensure mushrooms are cooked until all water evaporates to get a rich browning and deeper flavor.
  • You can substitute non-dairy alternatives for butter, cream, and parmesan to make the dish dairy-free or vegan.
  • Reserve some pasta water to adjust sauce consistency as needed when combining pasta and sauce.
  • Grated nutmeg can be replaced with lemon zest for a citrusy twist if preferred.
  • Use fresh parsley for garnish to add a pop of color and freshness.

Keywords: Mushroom Alfredo, creamy mushroom pasta, fettuccine alfredo, easy mushroom pasta, Italian mushroom sauce

Find it online: https://cookcrisis.com/mushroom-alfredo-pasta-recipe/