Description
A creamy, indulgent dish featuring tender mushrooms and a velvety alfredo sauce. This comforting pasta is rich in flavor and perfect for a cozy dinner. The combination of earthy mushrooms and the smooth, garlicky sauce creates a truly satisfying meal.
Ingredients
For the Mushroom Alfredo:
- 8 oz fettuccine pasta (or pasta of your choice)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cups sliced mushrooms (button mushrooms, cremini, or a mix)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup freshly grated Parmesan cheese
- 1/4 teaspoon nutmeg (optional, for added depth)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Optional Add-Ins:
- Grilled chicken, shrimp, or bacon for extra protein
- Fresh spinach or peas for a vegetable boost
- A squeeze of lemon juice for a bright finish
Instructions
Begin by bringing a large pot of salted water to a boil. Once the water is boiling, add the fettuccine pasta (or your preferred pasta) and cook according to the package instructions, typically about 8-10 minutes. For al dente pasta, check for doneness a minute or two before the recommended cooking time.
Once the pasta is cooked, drain it, reserving about 1/2 cup of pasta water. This starchy water can help adjust the sauce’s consistency later if needed.
While the pasta is cooking, heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Once the butter is melted, add the sliced mushrooms in a single layer. Allow them to cook for about 5-7 minutes, stirring occasionally, until they become golden brown and slightly crisp at the edges.
After the mushrooms are cooked, add the minced garlic and sauté for an additional 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can become bitter.
Once the mushrooms are cooked, reduce the heat to low. Add 1 cup of heavy cream and 1 cup of whole milk to the pan, stirring to combine. Allow the cream and milk to simmer for 2-3 minutes, but do not let it boil.
Next, gradually stir in the freshly grated Parmesan cheese. Continue stirring until the cheese has fully melted into the sauce and the mixture becomes creamy. The sauce should be smooth and thickened. If the sauce seems too thick, add a small amount of the reserved pasta water to adjust the consistency.
To enhance the flavor, add 1/4 teaspoon of nutmeg (optional) and season with salt and pepper to taste. Stir everything well until the sauce is smooth and velvety.
Add the cooked pasta directly to the skillet with the Alfredo sauce. Toss the pasta gently to coat it evenly in the creamy sauce. If the sauce appears too thick, add a little more reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.
Once the pasta is well-coated with the sauce, cook for an additional 2-3 minutes to allow everything to meld together. Taste the dish and adjust the seasoning with more salt or pepper if necessary.
Transfer the Mushroom Alfredo to serving plates or bowls. Garnish with freshly chopped parsley for a burst of color and freshness. If you prefer, you can also add a sprinkle of extra Parmesan cheese for more flavor.
Serve the Mushroom Alfredo immediately while it’s hot, with a side of garlic bread or a light salad if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 600-700 kcal
- Fat: 35-40g
- Carbohydrates: 60-70g
- Protein: 15-20g