Creamy Mushroom Alfredo Pasta
When I was growing up and my mother made her famous “Italian” spaghetti, she always saved me a bit of sauce on the side without the meat in it to enjoy with my pasta. Yes, I was that fussy.
- 8 ounces (227g) of pasta (I used fettuccini noodles)
- 1/4 cup (58g) butter
- 1/2 shallot, peeled and finely minced
- 2 cloves of garlic, peeled and finely minced
- 6 ounces (170g/2 1/2 cups) sliced fresh mushrooms
- 1/2 cup (120ml) heavy cream
- 1/2 cup (90g) freshly grated Parmesan cheese, plus more to sprinkle (optional)
- fine sea salt and freshly ground black pepper to taste
- finely chopped fresh flat leaf parsley to garnish (optional)
- Add a dollop of white wine or a TBS of sherry to the pan of mushrooms and let it cook off to add an additional flavor note.
- Thaw some frozen chopped spinach, squeeze dry and add into the mix for additional flavor and color.
- Likewise, you can thaw some frozen baby peas and stir them in. Delicious!
- Use a different pasta. Penne, farfalle, rigatoni, fusilli. All would work well as would Mafalda.
- Vary the variety of mushrooms, or use a combination. Bear in mind, portabella types, whilst tasting alright, will color the sauce somewhat unattractively.
Do you enjoy pasta dishes as much as I do! You really can’t beat pasta when it comes to making a quick, delicious and super easy supper. Here are some of my other favorite ways to enjoy it!
PASTA E PISELLI - Simple ingredients put together in a simple way. Pasta, peas, water and cheese. It doesn’t get any simpler or easier than this. You wouldn’t think that simple things like this could come together in such a delicious way, but like magic, they do! I love this.
BOW TIE PASTA WITH SPROUTS AND BACON -Pasta, sprouts and bacon are three of my absolute favorite things, so I just love this dish. Its a very simple recipe and goes together really quickly if you have all of your ingredients prepped and ready to go. The sprouts get all caramelized on the edges, which I really love. Crisp salty bacon and those nutty crispy-tender sprouts in a creamy sauce with plenty of cheese scattered over top! What’s not to love about this!
![Creamy Mushroom Alfredo Pasta Creamy Mushroom Alfredo Pasta](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTmKaO8XacSIdSdcXoWUlKfY0cgFcxlsmeljFI1puhdnwUhjBVPvfE9Qgod2N79Un2getd3yuPtGQSQCllUOalXtbn089C8gNsdtXA8b4kZCD6PVvjgjcqdp_NNihheznYDYsExDlFZdJGK-QKTRvHTwsCVoTVIgx6PR_CFMSErrX8_P4uMFcXkJkJoIE/w640-h526/cover.jpg)
Creamy Mushroom Alfredo Pasta
- 8 ounces (227g) of pasta (I used fettuccini noodles)
- 1/4 cup (58g) butter
- 1/2 shallot, peeled and finely minced
- 2 cloves of garlic, peeled and finely minced
- 6 ounces (170g/2 1/2 cups) sliced fresh mushrooms
- 1/2 cup (120ml) heavy cream
- 1/2 cup (90g) freshly grated Parmesan cheese, plus more to sprinkle (optional)
- fine sea salt and freshly ground black pepper to taste
- finely chopped fresh flat leaf parsley to garnish (optional)
- Bring a large pot of salted water to the boil. Add your pasta and cook, according to the package directions, to al dente. Drain well, rinse under hot running water and then set aside.
- If you can, make the sauce while your pasta is cooking. Melt half of the butter in a medium sized non-stick skillet over medium heat.
- Add the garlic and shallot to the melted butter and cook, (without browning) stirring occasionally, until softened, about 3 minutes or so.
- Add the mushrooms. Cook, without stirring, until they begin to brown. Give them a stir and cook until lightly browned all over. (Try not to agitate them too much as they will release more liquid if you do and not brown as nicely.)
- Add the remaining butter, heavy cream and the parmesan cheese. Cook and stir to melt the cheese. Toss in the pasta and heat through. Season to taste with salt and black pepper.
- Serve hot, topped with additional parmesan cheese and chopped parsley.
Did you make this recipe?
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