Craving comfort food that’s quick, easy, and indulgent? This Fettuccine Alfredo with Mushroom is the ultimate creamy pasta dish that’s perfect for any night of the week!
For an Italian (a proud one, at that…) I have to admit that, for some reason, I hardly have any pasta recipes up here on the blog. Something Nonna would definitely not be proud of. I mean, of course we have mama’s famous pasta sarde (a serious must try!) and, my boyfriend’s favourite, ground beef and ricotta stuffed pasta shells, but now that I look at it, the blog could definitely use some more pasta recipes.
Because you don’t have to be Italian to love pasta. Am I right? It’s a dish that people from all over the world turn to when they don’t know what to cook or simply don’t feel like cooking yet still want to indulge in something tasty. It’s the perfect answer to the “what’s for dinner question?!” – especially on busy weeknights. And the best part is you can go classic – like this easy fettuccine alfredo with mushroom – or get creative with endless variations!
Can we just get one thing straight here, though?! My seemingly lack of pasta recipes definitely does not mean I don’t love it just as much as the next guy. I grew up eating it on pretty much a daily basis and I’m still obsessed, okay?! Life just gets busy, and sometimes I forget to share the love. So, when I finally get around to sharing recipes like this fettuccine alfredo with mushroom, you just know it’s going to be a good one.
So, if you’re a fan of cheesy, creamy, and oh, so simple, you’re gonna wanna get on this ASAP. It’s one of those dishes that feels like a treat, but you won’t have to spend all day in the kitchen. The mushrooms give it that extra something, and the sauce? Total comfort food vibes. Trust me. Whether you remember to share this one or not, you’ll be making it again and again!
INGREDIENTS FOR FETTUCCINE ALFREDO WITH MUSHROOM
Mushroom fettuccine alfredo is one of those dishes that’s simple, cozy, and totally indulgent. It’s the kind of meal that’s just as good as a quick weeknight dinner as it is a fancy feast. With earthy mushrooms, a velvety simple Alfredo sauce, and tender pasta, every bite is pure comfort food. Let’s break down the exact ingredients that make this dish so delicious:
- Fettuccine: The pasta of choice here—flat, wide, and perfect for soaking up that rich, creamy sauce. It’s a classic that’s made for dishes like this! If you don’t have any on hand, linguine or spaghetti will also do the trick.
- Olive Oil: Used to sauté the mushrooms and gives them a nice golden-brown color and a subtle, smooth flavour. However, you can use butter or a different kind of oil (such as avocado) instead, if you prefer.
- Mushrooms: The MVP in this dish, adding an earthy, savory kick. Cremini mushrooms bring a deeper flavour, but button mushrooms work just as well if you’re keeping it classic.
- Garlic: A must for adding aromatic warmth and savory depth. It enhances the overall flavour profile of the dish and pairs perfectly with the mushrooms. Fresh minced garlic works best in this fettuccine alfredo with mushroom recipe.
- Heavy Cream: The base of the Alfredo sauce. It’s thick, rich, and gives the sauce that smooth, creamy texture everyone loves.
- Parmesan Cheese: Parmesan is what gives the sauce that nutty, salty flavour. Freshly grated is best to help it melt beautifully into the sauce.
- Salt and Black Pepper: Seasoning is crucial! Salt brings out the natural flavours of the pasta, mushrooms, and sauce, while black pepper adds a subtle kick that elevates the dish.
- Parsley: A sprinkle of fresh parsley adds a pop of colour and a hint of freshness to balance out the richness of the sauce. It’s optional, but it does make the dish look extra pretty! Therefore, fresh chopped parsley works best in this recipe.
HOW TO MAKE FETTUCCINE ALFREDO WITH MUSHROOMS (KEY TIPS)
You can find full instructions for how to make this creamy mushroom alfredo in the recipe card down below, but here are a few quick tips to keep in mind:
- Don’t overcook the pasta. Fettuccine should be cooked al dente, meaning it still has a little bite to it. Be sure to check the pasta a minute or two before the package’s recommended time to avoid overcooking.
- Sauté the mushrooms at the right temperature. Heat your olive oil over medium-high heat to get the perfect golden brown on your mushrooms. If the heat is too low, the mushrooms will release too much moisture and turn soggy instead of crisping up.
- Use freshly grated parmesan cheese. For the best melting and flavour, always go for freshly grated Parmesan that you grate yourself. Pre-grated cheese often contains anti-caking agents that can affect the texture of your sauce.
- Don’t rush the sauce. Allow the heavy cream to simmer gently. Don’t boil it too rapidly, or it could curdle. Stir in the Parmesan slowly to create a smooth, creamy texture.
- Save pasta water. Before draining your pasta, save a cup of pasta water. You can use it to loosen up the sauce if it becomes too thick or to help the sauce better adhere to the pasta.
- Make sure the pasta is nicely coated in the sauce. After you toss the cooked fettuccine with the sauce, make sure each strand is thoroughly coated. If the sauce is too thick, add a splash of the reserved pasta water to help the sauce cling to the noodles and create that perfect creamy texture.
- Season well. Taste the sauce before serving and adjust the seasoning with salt and pepper. The mushrooms can be a bit earthy, so make sure the sauce is well-balanced to enhance the dish’s overall flavour.
- Garnish for the win. A little sprinkle of fresh parsley, fresh cracked black pepper, and extra Parmesan on top makes the dish look even more appetizing. It also adds a pop of colour and freshness to balance out the rich sauce. For a completely satisfying meal, serve it up with homemade crostini or garlic bread to soak up all the sauce.
FREQUENTLY ASKED QUESTIONS
When it comes to pasta, the best mushrooms to use are those that offer both flavour and texture. Cremini mushrooms (also known as baby bella) are a great choice because they have a rich, earthy flavour that pairs beautifully with creamy pasta sauces like Alfredo. If you’re looking for something a bit milder, button mushrooms work just as well and are more widely available.
For an extra burst of umami, consider adding shiitake mushrooms—they’re slightly more intense and add depth to your dish. If you’re feeling fancy, oyster mushrooms or portobello mushrooms can also bring a meaty texture and rich flavour, making them great for a heartier pasta dish. The key is to pick mushrooms that complement the creamy sauce without overpowering it.
The beauty of fettuccine alfredo is how versatile it is—you can easily mix in a variety of ingredients to suit your taste. Want to add some protein? Grilled chicken, shrimp, or crispy bacon are perfect options. For extra veggies, try adding spinach, sun-dried tomatoes, or even roasted bell peppers for a pop of colour and flavour. You can also toss in some fresh herbs like basil or thyme for a little extra oomph. If you’re feeling adventurous, a dash of red pepper flakes can add a nice kick to balance out the richness of the sauce. The possibilities are endless, so get creative and make it your own!
Fettuccine alfredo is definitely on the indulgent side of things, so it’s not exactly considered a “health food”—but that doesn’t mean you can’t enjoy it in moderation! The creamy sauce made with heavy cream and parmesan is rich in calories and fat, so it’s not the lightest option. However, you can make it a little healthier by swapping in lighter ingredients, like using a lower-fat cream or adding in more veggies like spinach or mushrooms to boost the fiber content like we do in this recipe.
For a lower-carb version, try swapping traditional fettuccine for zucchini noodles or a whole wheat version. So while it’s not exactly a “diet food,” there are definitely ways to make it a bit more balanced if you’re looking to enjoy this classic dish with a healthier twist!
Yes, you can freeze mushroom alfredo sauce, but there are a few things to keep in mind. Since Alfredo sauce is made with cream and cheese, freezing it can sometimes cause the sauce to separate or become grainy when reheated. To minimize this, it’s a good idea to allow the sauce to cool completely before transferring it to an airtight container or freezer bag.
When you’re ready to use it, thaw the sauce overnight in the fridge, then reheat gently on the stove over low heat. You may need to stir in a bit of extra cream or milk to bring the sauce back to its smooth, creamy consistency. While the texture might not be exactly the same as when it’s freshly made, it’s still a great option for meal prep or leftovers!
Fettuccine alfredo can last about 3 to 4 days in the fridge when stored properly in an airtight container. To keep it fresh, make sure it’s fully cooled before storing, as putting hot pasta in the fridge can create excess moisture and affect the texture.
When you’re ready to enjoy leftovers, you can reheat it in a pan on the stove over low heat, adding a splash of cream or milk to restore some of the sauce’s creaminess. While it’s best to eat it within a few days for optimal flavour, you can still enjoy it past that, just keep in mind that the texture of the pasta and sauce might change slightly.
MORE FAVOURITE MUSHROOM RECIPES
SAUTÉED GARLIC BUTTER MUSHROOMS
GAME DAY CRAB STUFFED MUSHROOMS
ITALIAN SAUSAGE STUFFED PORTOBELLOS
CREAM OF CHICKEN AND MUSHROOM SOUP
LOVE THIS RECIPE? PIN IT FOR LATER!
FETTUCCINE ALFREDO WITH MUSHROOM
Ingredients
- 8 oz (225g) Fettuccine
- 2 tbsp Extra Virgin Olive Oil
- 12 oz (340g) Cremini or Button Mushrooms sliced
- 3 Cloves Garlic minced
- 1 cup Heavy Cream
- 1/2 cup Freshly Grated Parmesan Cheese plus extra for garnish
- Salt and Pepper to taste
- 1/4 cup Fresh Parsley chopped, optional, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the mushrooms and sauté, stirring occasionally, until they’re golden brown and tender (about 7–8 minutes). Season with a pinch of salt and pepper.
- Add the minced garlic and cook for another 1–2 minutes until fragrant.
- Lower the heat to medium. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until it melts and creates a creamy sauce.
- If the sauce becomes too thick, add a bit of the reserved pasta water, one tablespoon at a time, to thin it out. Taste and season with additional salt and black pepper as needed.
- Add the cooked fettuccine to the skillet and toss until the pasta is fully coated in the sauce.
- Garnish with extra Parmesan and chopped parsley if desired.
Video
The links in this post are affiliate links. Thanks for supporting HipHipGourmet!
