Easy, simple, and super creamy mushroom Alfredo pasta. One of my favorite quick meals!
So here it is. My first savory recipe on the blog! And if you’re excited about it as much as I am, then I’d be happy to hear your thoughts! I know for a fact that some of you are since you’ve personally asked me to add savory recipes for a while now. So let’s have a pasta talk.
Alfredo is one of my favorite pasta sauces because it’s so delicious yet easy, and is made from basic ingredients. A classic recipe would include butter, heavy cream, and cheese. To spice it up, there’s plenty of mushrooms plus some garlic and onion in the recipe. You can also add a bit of chopped thyme leaves or dried thyme along with the seasoning, if you want.
Pasta to Sauce Ratio
This is a concern of mine every time I order pasta in a restaurant because I love plenty of sauce. I take food very seriously, you know. Therefore, this recipe yields enough sauce to enjoy with the pasta—just the right amount if you ask me. Some Italians may disagree as they believe that a pasta dish is more about the pasta, so if you agree with that view, then you can always cook more pasta to add to the sauce.
Thickening the Sauce
Who likes soupy, thin sauce? No one, or at least, no one I’ve ever met. To make a thick sauce, I cook it on low-medium heat until it gets to the right consistency. The parmesan cheese also thickens it once added.
Eat Your Food Warm
That may be obvious, but it’s still worth mentioning. Lukewarm Alfredo doesn’t bring out the best of it, both in texture and flavor, so make sure to serve it warm and eat it immediately. And besides, why would you want to wait anyway?!
- 250 g/8 oz pasta (fettuccine or penne are recommended)
- 1/4 cup (56 g/2 oz) unsalted butter
- 1 small onion , finely diced
- 3 cloves garlic , minced
- 300-400 g mushrooms (portabella, cremini, champignon), thinly sliced
- salt and ground black pepper , to taste
- 1 1/2 cups (360 ml) heavy cream or half and half
- pinch of nutmeg , ground or freshly grated
- 1/4 – 1/2 cup grated parmesan
- 2 tablespoons chopped fresh parsley leaves or chives , for garnish, optional
In a large pot, bring 2-2.5 quarts/liters of water to a boil. Add 1/2 tablespoon salt, followed by the pasta. Cook until al dente (i.e., slightly firm to the bite, not crunchy nor soft). Drain well.
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.
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 1/4 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.
Serve immediately. Garnish with parsley or chives if desired.
nicole ~ Cooking for KeepsAugust 27, 2015 at 9:44 am
Well you hit it out of the park with your first savory recipe! Hahah I had no idea you didn’t have any on here! Alfredo is also my favorite pasta sauce, for obvious reasons (SO good), so obviously I’m loving this!
ShiranAugust 30, 2015 at 2:08 pm
I know! You’ve mentioned how much you love it in your posts 🙂 Thank you!
Jess @ whatjessicabakednextAugust 27, 2015 at 10:34 am
Yay for your first savoury recipe! Love Alfredo sauce – simple, yet really tasty! Love the idea of adding mushrooms. Definitely going to be trying this. Excited to see more of your savoury recipes, Shiran! 😀
ShiranAugust 30, 2015 at 2:09 pm
Thank you so much Jess 🙂 Mushrooms are perfect for this! You should try it!
WinnieAugust 29, 2015 at 1:59 pm
בדיוק מה שהיה חסר לי לראות עכשיו, כי אני רעבהההההההההה וזה נראה טעים ברמות על!!
בד”כ אני מעדיפה את הפסטה שלי בלי שמנת מתוקה, אבל המנה שלך ניראית פשוט נהדרת!
ShiranAugust 30, 2015 at 2:07 pm
LailaAugust 31, 2015 at 4:33 am
*gapes* What is this sacrilege?! Something savoury among the pretty, simple sweets?!
Okay. But it looks good.
You know I don’t actually know how to cook savoury? I can’t do an actual meal. The thought of balancing spices and vegetables and all that jazz terrifies me. But I’m gonna do this one for you, Shiran… And if it works out well, guess you’ll be my go-to savoury person too 😛
ShiranAugust 31, 2015 at 5:09 am
I know, right? 🙂 To be honest, I wasn’t sure if I should start posting savory recipes, but some of them are so good and easy, and my friends said I should share them, so I had to give it a try 🙂 I’ll post a few more soon, so choose your favorite one to make, and don’t be afraid! It’s so easy I promise, much more than making a cake!
Aimee / Wallflower GirlSeptember 7, 2015 at 3:32 pm
YUM! One of my favourite meals! I use a little bit of cornstarch to thicken my sauce since I make a vegan version. Can’t wait to see some more savoury recipes from you 🙂
StephanieJanuary 22, 2019 at 12:25 pm
I’ve never been an alfredo person… but this was delicious, and so simple! Thank you for sharing.
MegMay 23, 2019 at 5:44 am
How long does this dish take to make, if I may ask?
AnneJuly 25, 2019 at 5:12 pm
I need to cut back on fat and salt in my diet. I love alfredo sauce. Replaced the cream with no fat half and half. Came out so good added some basil. Was delicious. Definitely would make it again. Another recipe to add to my healthy folder.
BarryDecember 2, 2019 at 11:57 am
Absolutely amazing recipe!! Thx so much! This will become a family favorite!
AfJune 7, 2020 at 7:19 am
Came out really well..i added fresh basil..some alfredo sauce ..chicken
restaurantthatdeliversnearme.websiteApril 30, 2021 at 11:47 pm
Thanks for the recipe.
HumnaNovember 17, 2021 at 12:23 pm
OMG! It tasted freaking delicious… Sending gratitude from Pakistan… Everyone in my family loved it…
Water RatJanuary 12, 2022 at 8:55 pm
Tried this with pecorino and served over zoodles (zucchini noodles). It was delicious. Thank you for the lovely authentic recipe. Will definitely make again. (PS If you ever revise – maybe give a weight for the cheese also – volume changes so much depending on how finely it is grated.)