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Mushroom Fettuccine Alfredo

A creamy and comforting pasta dish made with fettuccine, buttery mushrooms, and a rich Alfredo sauce, perfect for family dinners.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 8 oz fettuccine pasta
  • 2 cups sliced mushrooms
  • 2 tablespoons butter for sautéing
  • 2 cloves garlic, minced
  • 1 cup heavy cream for the sauce
  • 1 cup grated Parmesan cheese for sauce
  • to taste Salt and pepper
  • to taste Fresh parsley, chopped (optional) for garnish

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and cook for about 5-7 minutes or until they become tender and golden brown. Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
  3. Pour the heavy cream into the skillet with the mushrooms. Allow it to simmer gently for about 2-3 minutes, stirring frequently. Add in the grated Parmesan cheese, stirring continuously until the cheese melts and the sauce becomes creamy.
  4. Toss the cooked fettuccine into the sauce, ensuring the noodles are well-coated. Season with salt and pepper to taste.
  5. Plate the Mushroom Fettuccine Alfredo and garnish with fresh parsley if desired. Enjoy this creamy, comforting dish with your loved ones!

Notes

For a lighter option, consider using half-and-half instead of heavy cream. You can also swap fettuccine for whole wheat or gluten-free pasta. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months.