Mushroom Alfredo Pasta is the perfect blend of earthy, savory flavors and creamy richness. This dish transforms a classic Alfredo sauce into something even more special by incorporating sautéed mushrooms that bring both texture and umami to the table.
Whether you’re cooking for a cozy night in or for guests, this recipe is sure to impress with its balance of flavors and luxurious sauce.
If you love mushrooms and crave a pasta dish that feels indulgent yet simple to prepare, this Mushroom Alfredo Pasta recipe is for you. Here’s how to make this delicious meal step-by-step.
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Ingredients
Here’s what you’ll need to make a delicious Mushroom Alfredo Pasta for 4 servings:
For the Mushrooms:
- 8 oz of button or oyster mushrooms, thinly sliced
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- Salt and pepper, to taste
- 1 tablespoon of fresh parsley, chopped (for garnish)
For the Alfredo Sauce:
- 1 ½ cups of heavy cream
- ¾ cup of Parmesan cheese, grated
- 2 cloves of garlic, finely minced
- 3 tablespoons of unsalted butter
- Salt and freshly ground black pepper, to taste
Pasta:
- 12 oz of fettuccine or pappardelle pasta
- Salt, for boiling water
Optional Toppings:
- Extra Parmesan for sprinkling
- Freshly ground black pepper
- Crushed red pepper flakes (for some heat)
- Lemon zest (for a bright finish)
Instructions
1. Cook the Pasta
Start by bringing a large pot of water to a boil. Generously salt the water — this will season the pasta as it cooks. Add the fettuccine or pappardelle to the boiling water and cook it according to the package instructions. Aim for an al dente texture, where the pasta still has a slight bite. This usually takes around 9–11 minutes for fettuccine and 6–8 minutes for pappardelle.
While the pasta cooks, stir it occasionally to prevent it from sticking together. Once cooked, reserve 1 cup of pasta water and drain the rest. Set the pasta aside and drizzle it with a little olive oil to keep it from sticking while you prepare the sauce.
2. Prepare the Mushrooms
While the pasta is boiling, move on to preparing the mushrooms. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil shimmers, add the sliced mushrooms in an even layer. Be sure not to overcrowd the pan — if needed, cook the mushrooms in batches to allow them to properly brown.
Sauté the mushrooms for about 5–7 minutes, stirring occasionally, until they release their moisture and develop a golden-brown color. You’ll notice that the mushrooms shrink as they cook, concentrating their flavor. After they turn golden, season them with salt and pepper, and add the minced garlic. Cook the garlic for about 30 seconds, just until fragrant, making sure it doesn’t burn.
Once the garlic is aromatic and the mushrooms are perfectly browned, transfer the mixture to a plate and set it aside while you make the Alfredo sauce.
3. Make the Alfredo Sauce
In the same skillet used for the mushrooms, lower the heat to medium and melt the butter. Add the minced garlic and sauté it for 30 seconds to 1 minute, until fragrant. Be careful not to let the garlic burn, as it can turn bitter quickly.
Next, pour in the heavy cream and stir to combine with the garlic and butter. Let the cream gently simmer for about 3–4 minutes, stirring occasionally to prevent it from sticking to the pan. The cream will begin to reduce slightly, thickening the sauce.
Once the cream has slightly reduced, slowly stir in the grated Parmesan cheese. Stir continuously as the cheese melts, creating a smooth and creamy texture. As the Parmesan incorporates into the sauce, it will thicken further, turning into the rich Alfredo sauce that’s key to this recipe.
4. Combine the Mushrooms and Pasta
Now that the Alfredo sauce is ready, return the sautéed mushrooms to the skillet. Stir them into the sauce, making sure they are evenly coated with the creamy mixture. The mushrooms will add an earthy, savory flavor to the sauce, perfectly balancing the richness of the cream and cheese.
Next, add the drained pasta directly into the skillet with the sauce and mushrooms. Using tongs or a pasta fork, gently toss the pasta until it’s evenly coated in the Alfredo sauce. If the sauce seems too thick, use the reserved pasta water to loosen it. Start by adding a few tablespoons of the pasta water at a time, stirring as you go, until you reach your desired consistency. The starches in the pasta water will help the sauce cling to the pasta beautifully.
5. Taste and Adjust
At this point, taste the Mushroom Alfredo Pasta and adjust the seasoning as needed. Add more salt and black pepper to suit your taste. If you want a little extra kick, you can sprinkle some crushed red pepper flakes into the mix. For a brighter finish, add a touch of lemon zest — it complements the creamy sauce without overwhelming it.
6. Garnish and Serve
Once the pasta is perfectly coated in the Alfredo sauce, it’s ready to serve. Divide the Mushroom Alfredo Pasta into serving bowls and garnish with freshly grated Parmesan cheese and a sprinkle of chopped fresh parsley for a pop of color and freshness. For an added layer of flavor, crack some freshly ground black pepper over the top.
You can also drizzle a bit of extra virgin olive oil over the pasta for added richness or sprinkle a pinch of crushed red pepper flakes if you prefer a hint of spice.
Tips for the Perfect Mushroom Alfredo Pasta
- Choose Fresh Mushrooms: The mushrooms are a star ingredient in this recipe, so opt for fresh button or oyster mushrooms. These varieties hold up well when sautéed and have a meaty texture that complements the creaminess of the Alfredo sauce.
- Sauté, Don’t Steam: When cooking the mushrooms, make sure the pan is hot enough and don’t overcrowd them. Overcrowded mushrooms will steam instead of browning, which can result in a rubbery texture. Cooking in batches ensures golden, flavorful mushrooms.
- Use Fresh Parmesan: Grating fresh Parmesan cheese is essential for achieving the smooth, silky consistency of the Alfredo sauce. Pre-shredded cheese often contains anti-caking agents, which prevent it from melting properly.
- Don’t Skip the Pasta Water: Reserving pasta water is crucial to adjusting the consistency of the Alfredo sauce. The starchy water helps to emulsify the sauce and ensures it clings to the pasta.
Conclusion
Mushroom Alfredo Pasta is a true comfort food that combines the best of both worlds: the rich, creamy indulgence of Alfredo sauce and the earthy, savory depth of mushrooms. This dish is easy enough for a weeknight meal yet elegant enough to serve at a dinner party. With its velvety texture, garlic aroma, and hearty mushrooms, this pasta will become a staple in your recipe collection.
Make it your own by experimenting with different types of mushrooms or adding other vegetables like spinach or peas. Whichever variation you choose, you’re in for a delicious, satisfying meal. Enjoy!
