Description
A rich and creamy Alfredo pasta tossed with golden sautéed mushrooms, garlic, and fresh parsley. This comforting dish is quick to make, full of flavor, and perfect for any cozy dinner night.
Ingredients
Scale
- 12 ounces fettuccine pasta
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 10 ounces cremini mushrooms, sliced
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of water to a boil. Cook the fettuccine according to package directions. Reserve 1 cup of pasta water, then drain and set aside.
- In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for 1 minute until fragrant.
- Add sliced mushrooms and cook for about 8 minutes, stirring occasionally, until browned and tender.
- Pour in the heavy cream and stir well. Let the sauce simmer for 3 to 4 minutes until slightly thickened.
- Add the cooked pasta to the skillet along with grated parmesan. Toss to combine, adding reserved pasta water as needed to reach desired sauce consistency.
- Season with salt and black pepper. Stir in chopped parsley and give everything a final toss.
- Serve hot, garnished with extra parmesan and parsley if desired.
Notes
- Use fresh parmesan for the creamiest texture and best flavor.
- Don’t overcrowd the mushrooms when sautéing, or they’ll steam instead of brown.
- For extra richness, add a small pat of butter just before serving.
- Leftovers reheat well with a splash of milk or cream.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 2g
- Sodium: 580mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 115mg
Keywords: alfredo pasta, creamy mushroom pasta, vegetarian pasta, comfort food, easy dinner