Creamy Mushroom Fettuccine Alfredo with Miso

Close up of a bowl of creamy mushroom pasta, with a fork in it.

5 from 1 vote

Creamy Mushroom Fettuccine Alfredo with Miso

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.

Prep Time10

Cook Time15

Total Time25

Course: pasta

Cuisine: American

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

Servings: servings

Calories: 608kcal

Author: Kate Phillips

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 teaspoon salt
½ 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
½ cup parmesan grated (plus more to serve)
5 oz (150g) spinach leaves
12 oz (350g) fresh fettuccine or long 400g 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.

Nutrition