This Easy Creamy Mushroom Alfredo Recipe features tender, golden brown portobello mushrooms nestled in a bed of perfectly cooked fettuccine. The pasta and mushrooms are both coated in a rich and creamy alfredo sauce and garnished with fresh thyme. It's a comforting and satisfying dish that's sure to be the star of your next meal!
This pasta dish is a guaranteed favorite for mushroom lovers and is perfect for everything from quick weeknight dinners to casual get-togethers with friends. It brings that restaurant quality vibe to your table without the fuss. Whether you're cooking for yourself or sharing with family, this comfort food dish is an easy win every time.
If you are looking for more pasta recipes, check out our: White Wine Pasta Sauce, Lamb Ragu, Cottage Cheese Alfredo Sauce, or Eggplant Tomato Sauce.
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Why You Will Love This Recipe
Rich and creamy - The creamy sauce coats the pasta and mushrooms in a rich layer that makes every bite a treat and the mix of garlic, butter, and Parmesan gives it an irresistible flavor.
Simple - This is super simple to make. Simply sauté the earthy mushrooms, cook the pasta, and mix everything with a homemade alfredo sauce. It doesn’t require fancy ingredients or complicated steps which makes it a quick and easy meal for any night of the week.
Versatile - It’s easy to customize to suit your preferences. Add veggies, switch up the mushrooms, or even toss in some grilled chicken or shrimp.
Ingredients
Here are the simple ingredients you will need for this creamy mushroom alfredo pasta:
- Olive oil - Always choose a high quality olive oil for the best flavor. I generally use extra virgin olive oil for everything in my kitchen except for deep frying.
- Portobello mushrooms - I recommend using baby Bella mushrooms in this recipe. They will also be marked as cremini mushrooms at the grocery store. If you're having trouble finding these, you can also use whole portobello mushrooms or shiitake mushrooms.
- Fettuccine - I recommend using the best quality pasta you can find! I love buying pasta at my local Italian grocery store. Since it's the key ingredient in the recipe, you want your pasta to be high quality so it's perfectly al dente. You can also use fresh pasta in this recipe.
- Butter - Use unsalted butter.
- Heavy whipping cream - I recommend using the best quality heavy whipping cream for the best creamy pasta sauce.
- Garlic - I recommend using freshly chopped garlic for the best flavor.
- Salt & black pepper
- Parmesan - You will use parmesan cheese in both the sauce and sprinkled on top as a garnish. Freshly grated parmesan will provide the best flavor and texture.
- Thyme: Use fresh thyme for serving. You can also use fresh parsley or fresh basil.
How to Make Mushroom Alfredo
Let's make this mushroom fettuccine alfredo together!
Step 1: Heat a large skillet over medium heat. Add the olive oil and sliced mushrooms. Sauté for 8-10 minutes or until golden brown.
Step 2: Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions. Make sure you have sufficient water to fully cover the pasta in the pot.
Step 3: While the pasta cooks, heat the butter and heavy cream over medium heat in a skillet. Allow the butter to melt and simmer for 5 minutes.
Step 4: Add the minced garlic, salt and black pepper to the skillet. Stir gently to combine and then add then add the parmesan cheese. Whisk until melted.
Step 5: Add the sautéed mushrooms and fettuccine and toss until combined. Top with fresh thyme. Serve and enjoy!
Expert Tips and Tricks
Here are some expert tips to make this mushroom alfredo pasta recipe:
Use fresh ingredients - Freshly minced garlic, freshly grated parmesan cheese and fresh thyme will all provide the best flavor for this dish.
Reserve pasta water - Before draining the pasta, reserve a cup of the cooking water. This starchy water can be added to the sauce to adjust its consistency and help it cling better to the pasta, if needed.
Serve Immediately - Alfredo sauce tends to thicken as it cools. For the best taste and texture, serve your dish immediately after preparation.
Kitchen Equipment
Here is some kitchen equipment you will need for this easy weeknight dinner recipe. You can find all of these products on Amazon.
Large skillet - You'll want a high quality large skillet with enough room to sauté the mushrooms and toss the pasta with sauce..
Pasta Bowl - I love serving pasta in good quality pasta bowls. They're perfect for a variety of dishes, so they're super versatile!
Fettuccine Noodles - Buying quality pasta online is so easy. This fettuccine is super high quality and you can have it delivered straight to your house!
Recipe Substitutions/Variations
Here are some common recipe substitutions and variations for this recipe:
Additions - You can add vegetables like spinach, peas, or asparagus. Just sauté or steam the vegetables separately and add them to the pan when you combine the mushrooms and fettuccine. Toss in some grilled chicken, shrimp, or even crispy bacon for a heartier meal.
Pasta - Feel free to use your favorite pasta shape. Whole wheat pasta or gluten free pasta would also work in this dish.
Parmesan cheese - Instead of Parmesan, you could use Pecorino Romano or a blend of Italian cheeses for a different flavor.
What To Serve With
Here are some recipes to serve alongside this pasta dish:
Beet Carpaccio - This Beet Carpaccio recipe features vibrant and earthy beets that are thinly sliced and topped with crunchy pistachios, tangy capers, creamy goat cheese, and peppery arugula.
Roast Pumpkin Salad - This Roast Pumpkin Salad recipe is a delicious and perfect blend of flavors and textures. Made with tender roasted pumpkin, tangy feta cheese, crunchy pepitas, and a zesty homemade dressing. This simple salad recipe is gorgeous, satisfying and perfect for any of your fall lunches or dinners.
Sirloin Tip Roast - This sirloin tip roast recipe is a flavorful and delicious way to prepare tender roast beef. This is a great recipe to make for your next dinner party because it's both impressive and simple to make.
Frequently Asked Questions
Yes, you can substitute portobello mushrooms with other types of mushrooms like cremini, shiitake, or button mushrooms. Just keep in mind that the flavor and texture may vary slightly.
You can use half-and-half instead of heavy whipping cream, but the sauce may be a bit thinner and less rich. If you want a creamier sauce, stick with heavy whipping cream or add a bit more parmesan cheese to thicken it up.
While it's best enjoyed fresh, you can make the Mushroom Alfredo ahead of time. Store the sauce and pasta separately, and when ready to serve, reheat the sauce gently on the stove, then toss it with the pasta. Add a splash of cream if the sauce has thickened too much during storage.
Recipe Storage and Reheating
Here are storage and reheating instructions for this mushroom alfredo pasta dish.
Refrigerator Storage: Store in an airtight container and eat leftovers within 4-5 days.
Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
Reheating Instructions: The best way to reheat this recipe is to heat in a skillet with a little olive oil over low heat until warm.
Other Recipes to Try
Easy Creamy Mushroom Alfredo Recipe
Ingredients
- 2 tablespoons olive oil
- 10 oz baby portobello mushrooms sliced
- 1 lb fettuccine
- 4 tablespoons unsalted butter
- 1 ½ cups heavy whipping cream
- 4 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups grated parmesan cheese plus more for serving
- Fresh thyme for serving
Instructions
- Heat a large skillet over medium heat. Add olive oil and mushrooms and sauté for 8-10 minutes, until golden brown.
- Cook fettuccine in a large pot of salted, boiling water according to package directions.
- While pasta is cooking, add butter and heavy cream to the skillet. Allow butter to melt and simmer for 5 minutes on medium heat.
- Add minced garlic, salt, and black pepper to the skillet. Stir gently, then add parmesan cheese and whisk until melted.
- Add mushrooms and fettuccine to the pan and toss until combined. Top with fresh thyme and serve.
Mary says
This was so delicious!