Mushroom Alfredo Sauce Pasta
Creamy Mushroom Alfredo Pasta made in one pan is a cozy, easy, and family-friendly dinner. The tender mushrooms add hearty texture, the sauce brings cozy richness, and the Parmesan adds that irresistible cheesy finish. It’s perfect for busy families who want comfort food fast — and it’s flexible enough to add protein or veggies based on what you have on hand.
Servings 4 servings
Ingredients
- 2 teaspoons Extra Virgin Olive Oil
- 10 ounces White Button Mushrooms, Sliced
- 1 Garlic Clove, minced
- 3 Tablespoons Butter, salted
- 3 Tablespoons All Purpose Flour
- 1 cup Vegetable Broth or Chicken Broth
- ½ cup Milk, whole or 2% Milk or 1% Milk
- ¼ cup Parmesan Cheese, grated
- 1 teaspoon Salt
- ½ teaspoon Fresh Ground Black Pepper or to taste
- ¼ cup Fresh Italian Parsley, chopped
- 10 ounces Pasta, dry uncooked (fettuccine or any other shape)
- 1 cup Reserved Pasta water (taken after pasta is cooked)
Instructions
Prep Ahead Steps
- Clean the mushrooms with a dry paper towel, then slice. Mince the garlic.
Cooking Steps
- In a large pot of boiling salted water, add a teaspoon of extra virgin olive oil and cook pasta to al dente, about 7-8 minutes. Drain well, but save a cup of the cooking pasta water for adding to the sauce if needed.
- While the pasta is cooking, preheat a large frying pan or skillet over medium high heat. Add the oil to the pan and then add the sliced mushrooms (no salt or pepper yet). Spread them out into a layer so as many mushrooms as possible are touching the skillet bottom. Let sit without stirring for about 3-4 minutes until the mushrooms get a beautiful browned sear. Then stir so that the other sides brown. Add a pinch of salt and ground black pepper and let the mushrooms cook down for another 5 minutes. Transfer the mushrooms to a plate.
- To the pan used for the mushrooms, turn down the heat to low, add the butter to melt, then whisk in the flour until combined. Slowly whisk in the stock/broth until smoothly combined. Then whisk in the milk. Add the mushrooms, garlic, ground pepper, and salt to taste. Bring to a simmer, stirring to ensure no clumps form, then turn off the heat.
- Mix the pasta and the sauce together either in the pan or the pasta pot, whichever gives you more room to mix. If needed to thin it out, add a little of the reserved pasta water. Garnish with parmesan and enjoy!
