This creamy mushroom Alfredo comes together in under 30 minutes and transforms simple ingredients into a luxurious, restaurant-quality pasta. The silky mushroom Alfredo sauce coats every strand of fettuccine, making it perfect for a cozy weeknight dinner or a show-stopping date night meal.
Silky fettuccine ribbons tossed in a lusciously creamy, mushroom-packed Alfredo sauce is truly my idea of heaven in a bowl.
Quick, easy, and made with simple ingredients (plus a couple of tricks to boost the flavor even more), this lovely Alfredo sauce is fabulous for any day of the week, or even for meal prep.
The sauce itself is surprisingly versatile – spoon it over grilled or roasted herby chicken, steak, or skin-on roast potatoes – or just enjoy it with a crusty piece of bread (this no-knead chili cheese focaccia or no-knead rosemary parmesan bread are excellent choices). But paired with fettuccine, it becomes one of my all-time favorite cozy meals.
You can even make the sauce ahead of time and cook the pasta right before serving!
Ingredients You’ll Need
- Mushrooms. Any type works – I’m using button mushrooms, but you could use cremini, shiitake, porcini, or portobello. The recipe calls for a lot of mushrooms, but don’t worry, because they shrink a lot while cooking. They’re the star of the dish, so you want plenty in each bowl.
- White miso paste. This provides that deep, savory umami flavor that pairs brilliantly with the mushrooms. Use white miso paste as it’s less salty than other forms of miso.
- Cream. Use sour cream or a plant-based cream in place of regular cream if you like. Don’t be tempted to use Greek yogurt – when heated in this way, it’ll separate and curdle, resulting in a grainy sauce.
- Parmesan cheese. You could also use Grana Padano, pecorino, or manchego.
- Sundried tomatoes. I love using the oil from the jar to cook the garlic and onion, and chopped sundried tomatoes provide such delicious little bursts of deliciousness in the sauce. You can, however, leave them out.
- Fettuccine. I’m using fresh fettuccine (it cooks faster, which is a bonus), but you could also use any regular dried pasta – long pasta like tagliatelle or spaghetti is ideal here.
How to Make Miso Mushroom Alfredo
This is a step-by-step photo overview of how to make the mushroom Alfredo fettuccine. The full instructions and ingredient quantities are at the bottom of the page for you.
1. Cook your shallot, scallions, and garlic until they start to soften. Add the sundried tomatoes and stir to combine
2. Add your mushrooms and lemon juice. Cook, stirring for another few minutes, until the mushrooms release their water, soften and cook.
4. Add the cream, grated parmesan and miso paste, then give the sauce a good stir and let it simmer for a couple of minutes.
5. Add the spinach and stir it through the sauce so it wilts (as ever with spinach, it’ll look like a mountain but it will wilt down). While the sauce is simmering, cook your fettuccine.
5. Transfer the cooked fettuccine into the pan with your Alfredo sauce, along with a splash of the pasta cooking water. Toss the fettuccine through the sauce, making sure every ribbon is coated.
6. Divide the mushroom Alfredo between plates, and serve while hot and saucy.
Miso Mushroom Alfredo FAQs
The key is to serve your pasta right after cooking it. As the pasta sits, it continues to absorb the sauce which can make it thick and clumpy, rather than silky smooth. If your Alfredo sauce does start to thicken, you can loosen it by popping the pasta back on the heat and adding a little milk or water. Toss the pasta until it gets lovely and creamy again.
Yes! Hard, sharp cheeses like Grada Padano, Pecorino, or Manchego work beautifully in this recipe. They’ll bring that salty, umami-rich flavor that really complements the mushrooms and creates that gorgeous, creamy sauce.
You can make the Alfredo sauce in advance, then reheat it in a pan, before tossing it with your freshly cooked fettuccine.
I wouldn’t recommend cooking and storing the whole thing ahead of time, as you’ll find that the pasta keeps absorbing liquid as it sits, and you’ll end up with thick, gluggy pasta.
If you do want to reheat the pasta with the sauce, add a splash of water or milk to it before you heat it. This will help loosen up the sauce (you can reheat it either on the stovetop or in the microwave).
If you find your Alfredo is a little runny or thin for your liking (this can happen if a little too much pasta water transfers into the pan) –
– Add more grated parmesan to thicken it up.
– You can also keep cooking the sauce for a few minutes longer, giving it time to reduce and for some of that extra water to evaporate.
– Remember that your pasta will keep absorbing liquid as it sits – this is why it’s always best to serve pasta right away. You’ll most likely find that a sauce you might think is a little runny will thicken up perfectly on your plate!
You can! Just use a plant-based cream (oat, soy or coconut cream work well) and a vegan Parmesan alternative, or nutritional yeast to create that iconic cheesy flavor.
Watch How to Make Mushroom Alfredo
Like this recipe? Try these easy pasta ideas next
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Creamy Mushroom Fettuccine Alfredo with Miso
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This creamy mushroom Alfredo comes together in under 30 minutes and transforms simple ingredients into a luxurious, restaurant-quality pasta. The silky mushroom Alfredo sauce coats every strand of fettuccine, making it perfect for a cozy weeknight dinner or a show-stopping date night meal.
Ingredients
- 1 shallot, finely diced (or 1 small onion)
- 1 tablespoon sundried tomato oil (from the jar), or olive oil
- 4 garlic cloves, crushed
- 2 scallions (spring onions), finely sliced
- 1/2 cup sundried tomatoes, chopped
- 10 oz (300g) mushrooms, thinly sliced (button, cremini, shiitake or portobello)
- 1 tablespoon lemon juice
- 1 cup heavy cream
- 1 tablespoon white miso paste
- 1/2 cup parmesan, grated (plus more to serve)
- 5 oz (150g) spinach leaves
- 12 oz (350g) fresh fettuccine (or long dried pasta like tagliatelle or spaghetti)
Instructions
- Cook the shallots, garlic, and scallions. Set a large, deep skillet or pan over medium heat, then add 1 tablespoon of the sundried tomato oil. Add the diced shallot and scallions, along with 1 teaspoon of salt, then cook, stirring, for about 4 minutes, until the shallots start to soften and change color (they’ll become more transparent). At this point, add the crushed garlic cloves and stir for another minute. Add the chopped sundried tomatoes and stir.
- Cook the mushrooms. Add the mushrooms, pressing them down with your spoon into the pan. Cook, stirring for five or so minutes, until their water releases and evaporates and they soften. At this point, add the lemon juice and stir it through.
- Finish the sauce. Pour in the cream, then the white miso paste and the grated parmesan. Stir them through the mushrooms and bring the sauce to a simmer. The parmesan will melt into the cream to create a gorgeous, silky sauce. Add the spinach leaves, and stir them through the sauce. It’ll look like a lot of spinach at first, but it will wilt down as it cooks. Reduce the heat to low, and let simmer gently for a few minutes while you cook the pasta.
- Cook the fettuccine. Bring a large pot of salted water (about 2 tablespoons of salt) to a boil. Cook the fettuccine according to package instructions. I’m using fresh fettuccine which takes about 2 minutes, but dried pasta will take about 8 – 10 minutes. PRO TIP: If you’re using dried pasta, turn the heat off your sauce while it’s cooking so it doesn’t over-reduce and become too thick.
- Mix the pasta and sauce. Once the pasta is al dente (cooked, but with a little bite to it), use tongs to transfer it straight into the pan with your creamy mushroom Alfredo sauce. Turn the heat to low, and toss the pasta through the sauce to coat every strand. Divide the pasta between plates, then top with extra grated parmesan and a good grind of black pepper. Enjoy right away.
Notes
SUBSTITUTIONS: Swap the parmesan for Grada Padano, Pecorino, or Manchego, and use your favorite plant-based cream, or use sour cream. I’m using regular white mushrooms here, but you could use cremini, porcini, portobello, or even shiitake mushrooms to intensify the mushroom flavor.
STORAGE INSTRUCTIONS: This Alfredo is best enjoyed right after cooking, but there are ways to successfully reheat it. As with any pasta, it will continue to absorb water the longer it sits in the sauce. You can reheat it either in the microwave or on the stovetop. Either way, add about 1 tablespoon of water or milk to the pasta before you reheat it. This will allow the sauce to loosen up again, and you’ll end up with a better texture.
PREP AHEAD: You can make the creamy mushroom Alfredo sauce ahead of time – it will keep well in the fridge for 3 days. Then you can just reheat it on the stovetop or in the microwave, then cook the fettuccine when you’re ready to serve.
Sauce too runny or too thick? If you find your sauce has turned out runny (this can happen if you add a little too much pasta cooking water to your sauce), just add another handful of grated parmesan and toss it through the sauce. If you find it’s too thick, add another couple of tablespoons of pasta cooking water and mix it through the fettuccine to loosen things up. Remember, your pasta will absorb liquid as it sits, so a sauce that looks a little runny in the pan will more than likely thicken up perfectly by the time it hits your plate.
- Prep Time: 10
- Cook Time: 15
- Category: pasta
- Method: stove top
- Cuisine: american
Nutrition
- Serving Size: 300g
- Calories: 807
- Sugar: 9.7g
- Sodium: 541.9mg
- Fat: 26.9g
- Saturated Fat: 12.2g
- Unsaturated Fat: 11.7g
- Trans Fat: 0g
- Carbohydrates: 110.1g
- Fiber: 6.7g
- Protein: 35.6g
- Cholesterol: 115.1mg
we made this for a date night tonight, it was so easy and SO yummy!! will be making again x
I’m so pleased you loved it!! You’ve made me want to make it tonight x