Creamy Mushroom Alfredo Pasta (Print page)

Rich, velvety pasta with sautéed mushrooms, garlic, and creamy Parmesan sauce. Vegetarian comfort in 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

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta in a colander.
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 until golden brown and their moisture has completely evaporated.
03 - Add shallot and garlic to the mushrooms. Sauté for 1 to 2 minutes until the mixture becomes fragrant and garlic is softened.
04 - Reduce heat to medium. Add unsalted butter to the skillet and allow it to melt completely. Pour in the heavy cream and bring the mixture to a gentle simmer.
05 - Stir in the grated Parmesan cheese and nutmeg. Continue stirring until the cheese has fully melted and the sauce reaches desired thickness, approximately 2 to 3 minutes. Season with salt and black pepper to taste.
06 - Add the drained pasta to the skillet with the mushroom cream sauce. Toss thoroughly to coat all pasta strands evenly. Add reserved pasta water gradually while tossing until the sauce achieves a silky consistency.
07 - Transfer the creamy mushroom pasta to serving plates or bowls immediately. Garnish each portion with chopped fresh parsley and additional grated Parmesan cheese.

# Expert Advice:

01 -
  • It comes together in the time it takes to boil pasta, so there's no stress and no juggling.
  • The mushrooms get deeply caramelized and almost meaty, which makes this feel indulgent without being heavy.
  • You probably have most of these ingredients already, and the ones you don't are worth keeping around.
  • It reheats beautifully with a splash of cream or pasta water, so leftovers actually taste like a gift.
02 -
  • Don't skip reserving the pasta water—I forgot once and had to add plain water, and the sauce never came together the same way.
  • Let the mushrooms cook without stirring them constantly; they need contact with the hot pan to caramelize, not steam.
  • Add the Parmesan off the heat or on very low heat so it melts smoothly instead of clumping into grainy bits.
  • Taste the sauce before tossing in the pasta because once it's mixed, it's harder to adjust the seasoning properly.
03 -
  • Use the widest skillet you have so the mushrooms have room to brown instead of steaming in their own moisture.
  • Grate your Parmesan fresh right before adding it—it melts smoother and tastes infinitely better than the pre-grated kind.
  • If the sauce feels too thick after tossing with the pasta, add pasta water one tablespoon at a time until it's silky and coats every strand.
  • Finish with a tiny drizzle of good olive oil and a crack of black pepper right before serving for extra richness and flavor.
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