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fettuccine mushroom alfredo stacked on a plate, hand grabbing parm cheese out of a ramekin in the background next to a pepper grinder.

Creamy Fettuccine Alfredo with Mushrooms

Fettuccine Alfredo with mushrooms combines tender pasta, golden sautéed mushrooms, and a rich Parmesan cream sauce for an easy comfort food dinner that's ready in just 30 minutes.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings

Ingredients

  • 8 oz (225g) fettuccine
  • 2 tbsp extra virgin olive oil
  • 12 oz (340g) cremini mushrooms sliced
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • ½ cup freshly grated parmesan cheese plus more for serving
  • salt and black pepper to taste
  • ¼ cup chopped fresh parsley optional

Instructions

  • Bring a large pot of generously salted water to a boil. Cook the fettuccine according to package directions until al dente. Before draining, reserve 1 cup of the pasta water. Drain and set aside.
    fettuccine in a pot of boiling water on a burner.
  • Meanwhile, heat the olive oil in a large skillet over medium high heat. Add the sliced mushrooms and cook for 7 to 8 minutes, stirring occasionally, until golden brown and tender. Season lightly with salt and pepper.
    raw sliced mushrooms in a skillet with olive oil.
  • Stir in the garlic and cook for 30 seconds to 1 minute, until fragrant.
    sliced mushrooms and minced garlic in a skillet.
  • Reduce the heat to medium. Pour in the heavy cream and bring it to a gentle simmer. Add the Parmesan cheese and stir until melted and smooth.
    heavy cream and freshly grated parmesan cheese bubbling up in a skillet.
  • If needed, add a splash of the reserved pasta water until the sauce reaches your desired consistency. Taste and adjust the seasoning with additional salt and pepper.
    mushrooms and garlic in a creamy, bubbling sauce in a skillet.
  • Add the cooked fettuccine to the skillet and toss until evenly coated in the creamy mushroom Alfredo sauce.
    creamy fettuccine alfredo with mushrooms in a skillet.
  • Serve immediately with extra Parmesan cheese, fresh parsley, and cracked black pepper, if desired.
    fettuccine with mushrooms and fresh chopped parsley in a creamy sauce in a skillet.

Notes

Use freshly grated Parmesan cheese for the smoothest, creamiest Alfredo sauce. Pre-shredded cheese doesn't melt as well and can make the sauce grainy.
Let the mushrooms cook until their moisture has evaporated and they're golden brown, not just softened. This adds much more flavour to the finished dish.
Don't boil the sauce. Keep it at a gentle simmer to prevent the cream and cheese from separating.
Reserve some pasta water before draining. A splash helps loosen the sauce and makes it cling beautifully to the noodles.
Alfredo sauce thickens as it sits, so this pasta is best enjoyed freshly made. If reheating leftovers, add a little milk or cream to restore its creamy texture.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving: 1Serving | Calories: 325kcal | Carbohydrates: 4g | Protein: 7g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 77mg | Sodium: 217mg | Potassium: 95mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 974IU | Vitamin C: 1mg | Calcium: 193mg | Iron: 0.3mg
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