Mushroom Alfredo Pasta

Make a comforting Mushroom Alfredo Pasta in 30 minutes. Combine simple ingredients to make a creamy homemade alfredo sauce with baby bella mushrooms.

Make this creamy mushroom alfredo in less than 30 minutes

My wife requested a creamy mushroom alfredo one night when she was craving truffles. We tried a store bought truffle alfredo sauce and it was terrible.

I salvaged dinner with a few simple ingredients and threw a homemade alfredo sauce together with just garlic, butter, heavy cream, and parmesan cheese. When I remade it for the blog I added sauted baby bella mushrooms to the sauce and finished the pasta with a truffle infused oil.

What kitchen tools will I need to make this homemade alredo pasta?

• Sharp knife and cutting board
• Measuring cups and liquid measuring cup
• Large frying pan to cook the sauce
• Large pot for cooking the pasta

What ingredients will I need to make this mushroom alfredo sauce?

• Minced garlic
• Oil
• Sliced baby bella mushrooms
• Butter
• Heavy cream
• Parmesan cheese
• Pasta
• Optional: truffle oil

How to make Mushroom Alfredo Pasta

Step 1: Saute garlic and mushrooms

To begin, heat a large frying pan over medium-low heat and add the oil and minced garlic to the warm pan. Then, sauté the garlic until soft and fragrant, about 3 minutes.

Boil salted water for pasta. Add the sliced mushrooms to the pan.

Then, sauté until the mushrooms begin to brown, about 5 minutes. Add 1 tsp of salt to the mushrooms and sauté for another minute.

Step 2: Make mushroom alfredo sauce

At this point add the pasta to the boiling water to cook. Then, add the butter to the pan with the mushrooms and sauté until it melts. 

Once the butter melts, pour in the heavy cream and let it simmer with the mushrooms for 4 minutes. Slowly mixing in the parmesan cheese and continuously stir until the cheese melts and mixes in.

Step 3: Mix pasta and alfredo sauce together

Reserve 1/4 cup of the pasta water and drain the cooked pasta. Mix the pasta water and cooked pasta in with the sauce.

Finally, toss to combine and cook for another 2 minutes. Serve with fresh basil, parmesan cheese and truffle oil

Storage and Reheating

Store this mushroom alfredo pasta in an air tight container in the fridge for up to 5 days. Reheat in a pan on the stovetop. Add extra cream and cheese to refresh the sauce.

Check out these other simple pasta recipes

• Sun Dried Tomato and Turkey One Pot Pasta
• Butternut Squash Pasta Sauce
• Baked Feta and Broccoli Pasta

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

Recipe

Mushroom Alfredo Pasta

★★★★★ 5 from 6 reviews

Creamy pasta tossed in a homemade mushroom alfredo sauce

Recipe By: Madeline

Prep: 10 minutesCook: 20 minutesTotal: 30 minutes

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Servings: 4 servings 1x

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Ingredients

• 4 cloves garlic, minced
• 2 tbsp oil
• 2 cups sliced baby bella mushrooms
• 1 tsp salt
• 8oz pasta
• 1/4 cup pasta water
• 2 tbsp butter
• 1 cup heavy cream
• 1 cup grated parmesan cheese

Instructions

1. Heat a large frying pan over medium-low heat and add the oil and minced garlic to the warm pan. Saute the garlic until soft and fragrant, about 3 minutes. Boil salted water for pasta.
2. Add the sliced mushrooms to the pan. Saute until the mushrooms begin to brown, about 5 minutes. Add 1 tsp of salt to the mushrooms and saute for another minute.
3. At this point add the pasta to the boiling water to cook. 
4. Add the butter to the pan with the mushrooms and saute until it melts.  Once the butter melts pour in the heavy cream and let it simmer with the mushrooms for 4 minutes. Slowly mixing in the parmesan cheese and continuously stir until the cheese melts and mixes in.
5. Reserve 1/4 cup of the pasta water and drain the cooked pasta. Mix the pasta water and cooked pasta in with the sauce. Toss to combine and cook for another 2 minutes. Serve with fresh basil, parmesan cheese and truffle oil

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.