Mushroom Alfredo – you need only 20 minutes for this autumn perfection of pasta smothered with creamy Mushroom Alfredo sauce (made from scratch)!
Autumn time is ideal for a plate of pasta smothered with Mushroom Alfredo gravy. Any mushrooms can be used to make this dish. I prefer cremini mushrooms as they are always available. I also added some dried porcini mushrooms to enhance the flavor. Typically, ribbon-style pasta like fettuccine, tagliatelle or pappardelle are served with Alfredo sauce, but any other kind that you have at home will work as well.
Jarred sauces can come in handy when you’re in a rush, but this Alfredo sauce can be easily made in minutes. While your pasta is cooking, saute onion and mushrooms in olive oil, add some cream and pasta water and season to taste.
Serve Mushroom Alfredo pasta with freshly grated Parmesan cheese and parsley.
- 1 1/4 c fresh mushrooms (cremini), sliced
- 2 tsp dried porcini mushrooms
- 1 Tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup heavy cream
- 1/2 c pasta water (more or less to get desired thickness)
- a pinch of nutmeg
- 60 g (2 oz) pasta
- salt, pepper
- 3 Tbsp grated Parmesan cheese + some more for garnish
- 1 Tbsp chopped fresh parsley
Soak dry porcini mushrooms in 1/2 cup hot water for about 10 minutes.
Cook pasta according to package directions. Drain, reserving about a cup of water.
Saute onion and garlic in olive oil for about 2-3 min.
Drain soaked mushrooms and add them to the pan together with fresh mushrooms and cook until soft. Add a little bit of water if necessary, a tablespoon at a time.
Add cream, some more pasta water (if the sauce is too thick) and a pinch of nutmeg. Season to taste with salt and pepper. Serve sprinkled with Parmesan cheese and parsley.