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)
- 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
- 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.
- 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 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.
- Serve immediately. Garnish with parsley or chives if desired.