Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close up of a bowl of creamy mushroom pasta, with a fork in it.

Creamy Mushroom Fettuccine Alfredo


  • Author: Kate Alexandra
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Diet: Vegetarian

Description

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 nights or a cosy evening in!

Remember, if you’re looking for US measurements, use the ‘Units’ section below and click on ‘US’.


Ingredients

Units Scale
  • 1 shallot, finely diced (or use an onion)
  • 1 tablespoon sundried tomato oil (from the jar, or use olive oil)
  • 4 garlic cloves, crushed
  • 4 spring onions, finely sliced
  • 1/2 cup sundried tomatoes, chopped
  • 300g mushrooms, thinly sliced
  • 1 tablespoon lemon juice
  • 1 cup cream
  • 1 tablespoon miso paste
  • 1/2 cup parmesan, grated
  • 150g spinach leaves
  • 200g fresh fettuccine

Instructions

  1. Cook the shallots, garlic and spring onions. Set a large, high-sided pan over medium heat, then add 1 tablespoon of the sundried tomato oil. Add the diced shallots and spring onions, along with 1 teaspoon of salt, then stir for about 4 minutes, until the shallots start to soften and change colour (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 them through the shallots, spring onions and garlic. 
  2. Finish the sauce. Add the mushrooms, pressing them down with your spoon into the pan. Cook, stirring for 5 minutes, until their water releases and evaporates and they soften. At this point, add the lemon juice and stir it through. Pour in the cream, then the 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. 
  3. Cook the fettuccine. Get a large pot of water over high heat, and add 2 tablespoons of salt. Bring to a boil, then cook your pasta according to packet instructions. I’m using fresh fettuccine which takes about 2 minutes, but dried pasta will take about 8 – 10 minutes. If you’re using dried pasta, turn the heat off your sauce while it’s cooking just so that it doesn’t over-reduce and become too thick. 
  4. 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 the reserved grated parmesan and a good grind of black pepper. Eat straight away. 

Notes

SUBSTITUTIONS: Leave the miso paste out if you can’t find it (it adds a lovely savoury depth but it’s not essential here), swap the parmesan for Grada Padano, pecorino or manchego and use your favourite plant-based cream or use sour cream. I’m using regular white mushrooms here but you could use cremini, porcini, portabello or even shiitake mushrooms to intensify the mushroom flavour.

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 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: 5
  • Cook Time: 10
  • Category: pasta
  • Method: stove top
  • Cuisine: american

Nutrition

  • Serving Size: 1 bowl

Keywords: alfredo pasta, fettuccine alfredo, vegetarian alfredo, mushroom pasta, creamy mushroom pasta