Mushroom Alfredo Pasta
Yields: 3-4 servings
  • 250 g/8 oz pasta (fettuccine or penne are recommended)
  • ¼ cup (56 g/2 oz) unsalted butter
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 300-400g mushrooms (portabella, cremini, champignon), thinly sliced
  • salt and ground black pepper, to taste
  • 1½ cups (360 ml) heavy cream or half and half
  • pinch of nutmeg, ground or freshly grated
  • ¼ – ½ cup grated parmesan
  • 2 tablespoons chopped fresh parsley leaves or chives, for garnish, optional
  1. In a large pot, bring 2-2.5 quarts/liters of water to a boil. Add ½ tablespoon salt, followed by the pasta. Cook until al dente (i.e., slightly firm to the bite, not crunchy nor soft). Drain well.
  2. As the pasta boils, make the sauce: In a large skillet (large enough to accommodate the pasta), melt 2 tablespoons butter over medium or medium-high heat. Add onion and sauté until tender, stirring occasionally. Add garlic and mushrooms, and cook until mushrooms are tender, about 4-5 minutes. Season with salt and pepper to taste.
  3. Add the rest of the butter and heavy cream, and bring just to a boil. Reduce heat and let simmer for several minutes, until sauce has thickened slightly. Stir in nutmeg. Add ¼ cup parmesan, then more if desired. Adjust seasoning to taste. Stir in pasta and cook on very low heat, tossing to combine for 1 minute until warm.
  4. Serve immediately. Garnish with parsley or chives if desired.
Recipe by Pretty. Simple. Sweet. at