Introduction
Ready to transform your dinner routine with a restaurant-worthy pasta dish that’s surprisingly easy to make at home? This Mushroom Alfredo Pasta combines the earthy richness of fresh mushrooms with a silky, creamy sauce that clings perfectly to every strand of pasta. What I love about this recipe is how it delivers maximum flavor with minimal effort – perfect for both weeknight dinners and special occasions. The combination of tender mushrooms and velvety Alfredo sauce creates a vegetarian-friendly dish that even dedicated meat-eaters will crave.
Ingredients
- 16 oz fettuccine pasta
- 1 lb mixed mushrooms (cremini, button, or shiitake), sliced
- 4 tablespoons butter, divided
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon fresh thyme leaves
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1/4 cup reserved pasta water
Instructions
- Bring a large pot of salted water to boil. Cook pasta according to package instructions until al dente. Remember to reserve 1/4 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook until golden brown and their moisture has evaporated (about 8-10 minutes). Season with salt and pepper, then transfer to a plate.
- In the same skillet, melt 2 tablespoons of butter. Add minced garlic and sauté until fragrant, about 1 minute.
- Reduce heat to medium-low. Add heavy cream and remaining butter, stirring constantly until butter melts completely.
- Gradually stir in the Parmesan cheese until smooth and creamy. If the sauce seems too thick, add reserved pasta water a little at a time.
- Return mushrooms to the skillet and add the cooked pasta. Toss everything together until well combined and pasta is evenly coated.
- Sprinkle with fresh thyme leaves and additional Parmesan if desired. Serve immediately.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6 people
Recipe Notes
- For the best flavor, use freshly grated Parmesan cheese instead of pre-grated. The texture and taste difference is significant.
- Don’t rush the mushroom cooking process. Letting them properly brown develops a deep, rich flavor that makes this dish special.
- If your sauce becomes too thick, don’t hesitate to add more pasta water. The starchy water helps create the perfect consistency.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream or milk to restore the sauce’s silky texture.
- For a lighter version, you can substitute half-and-half for heavy cream, though the sauce won’t be quite as rich.
- Want to add more vegetables? Peas, spinach, or asparagus make excellent additions to this versatile dish.
Mushroom Alfredo Pasta
This Mushroom Alfredo Pasta combines the earthy richness of fresh mushrooms with a silky, creamy sauce that clings perfectly to every strand of pasta.
Ingredients
- 16 oz fettuccine pasta
- 1 lb mixed mushrooms cremini, button, or shiitake, sliced
- 4 tablespoons butter divided
- 4 cloves garlic minced
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon fresh thyme leaves
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1/4 cup reserved pasta water
Instructions
- Bring a large pot of salted water to boil. Cook pasta according to package instructions until al dente. Remember to reserve 1/4 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook until golden brown and their moisture has evaporated (about 8-10 minutes). Season with salt and pepper, then transfer to a plate.
- In the same skillet, melt 2 tablespoons of butter. Add minced garlic and sauté until fragrant, about 1 minute.
- Reduce heat to medium-low. Add heavy cream and remaining butter, stirring constantly until butter melts completely.
- Gradually stir in the Parmesan cheese until smooth and creamy. If the sauce seems too thick, add reserved pasta water a little at a time.
- Return mushrooms to the skillet and add the cooked pasta. Toss everything together until well combined and pasta is evenly coated.
- Sprinkle with fresh thyme leaves and additional Parmesan if desired. Serve immediately.
