This super creamy mushroom fettuccine alfredo takes just 15 minutes and it is the most delicious, easy pasta to impress. It uses basic ingredients and elevates them into something seriously luxurious and special. Great for date night or a cosy night in!
Silky fettuccine ribbons swimming in a lusciously creamy, super mushroomy and utterly divide alfredo sauce truly is my idea of heaven in a bowl.
The sauce itself is pretty special and actually works in a variety of ways – spooned over grilled chicken, steak or potatoes – or just enjoyed with a crusty piece of bread! But serving it with silky strands of fresh fettuccine has to be one of my favourite comfort meals.
It’s genuinely quick, easy and uses basic ingredients plus a couple of clever tricks to maximise flavour. You can even make the sauce in advance and just cook the pasta whenever you’re ready to serve, making it great for meal prep too.
The only potentially tricky ingredient here is the miso paste (which you can leave out if you struggle to find it), but everything else should be easy enough to find in a regular supermarket!
- Mushrooms. Any white mushrooms will do here – I’m using button mushrooms but you could use cremini, shiitake, porcini or portabello too. The recipe does call for a lot of mushrooms but don’t be worried about how much it looks like – they will reduce in size heavily while they’re cooking and the water evaporates. Plus, mushrooms are the star of the show here so you really do want a lot of them in each bowl.
- Cream. Use sour cream or a plant-based cream in place of regular cream. Don’t be tempted to use Greek yogurt – when heated in this way it’ll separate and curdle, resulting in a grainy sauce.
- Parmesan. You could also use Grana Padano or pecorino, or even 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 takes no time to cook which is a bonus) but you could also use any regular dried pasta – a long pasta like fettuccine or spaghetti is ideal here.
How to make it
Get your shallot, spring onion and garlic into a high-sided pan over medium heat, along with a little of the sundried tomato oil and some salt. Cook for a couple of minutes, until they start to soften up. Add the chopped sundried tomatoes and stir to combine, then add the mushrooms and lemon juice. Cook, stirring for another few minutes, until the mushrooms release their water, soften and cook.
Pour in the cream and throw in the grated parmesan and miso paste, then give the sauce a good stir and let it simmer for a couple of minutes. 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.
Once the fettuccine is al dente (cooked, with a little bite to it), transfer it straight into the pan with your alfredo sauce, along with 1 tablespoon of the pasta cooking water. Toss the fettuccine through the sauce in the pan, making sure every ribbon is coated in that glorious sauce. Grind in lots of black pepper, then divide between plates and serve right away.
Got a question?
This is really all to do with serving your pasta right after it’s finished cooking. Once the alfredo has a chance to sit, the pasta will continue to absorb the liquid in the sauce. This will make it thick and clumpy, rather than smooth and silky. You can fix this by putting the pasta over low heat and adding a splash of water or milk and gently tossing it through, to loosen up the sauce again.
Yes! You could use Grada padano, pecorino or manchego. You want a hard, sharp cheese that will bring that lovely salty, umami element to the sauce.
You can make the alfredo sauce in advance, then just heat it in a pan, cook your fettuccine and combine the two when you’re ready to serve. 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.
But, if you do want to reheat the pasta with the sauce, add about 1 tablespoon of water or milk to it before you heat it. This will help loosen up the sauce (you can reheat it either on the stove top or in the microwave).
If you find your alfredo is a little runny for your liking (this can happen if a little too much pasta water transfers into the pan), you can 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. Also, 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!
Like this recipe? Here are some of my other pasta favourites
If you make this recipe, I’d love to hear from you! You can leave me a comment below.Print