Mushroom alfredo pasta is a rich and savory pasta recipe that mushroom fans will love! It uses only 7 ingredients and is ready in about 20 minutes, making it a quick and inexpensive weeknight meal.
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Alfredo sauce is a classic partner to pasta because it's simple to make and is so creamy and delicious. But how can we elevate alfredo pasta a little more? Add mushrooms!
This recipe is very similar to my easy fettuccine alfredo, but with a few extra layers of flavor and texture. Keep that easy alfredo sauce recipe for those I-don't-feel-like-cooking nights, and bring this one out when you want something a little more special without too much extra work!
The earthiness of the mushrooms pairs so well with with the creamy sauce. I find that recipes with a lot of dairy require a little more salt than others, so if its tasting bland try adding an extra pinch to bring it to perfection.
Ingredients
- Pasta, I used campanelle
- Butter
- Shallot, minced
- Garlic, minced
- Mushrooms, I used a combination of cremini and shitake
- Heavy cream
- Freshly grated parmesan cheese
- Coarse kosher salt and freshly ground black pepper
- Parsley, optional
How to make mushroom alfredo
- Bring a large pot of water to a boil, add a couple pinches of salt, and cook pasta according to package directions. Drain and set aside.
- While the pasta is cooking, melt butter in a large skillet over medium heat.
- Add the shallots and garlic and cook for 3 minutes, stirring.
- Add the mushrooms and cook for 8-10 minutes, stirring occasionally, until they are softened and lightly browned.
- Add the remaining butter, the cooked pasta, and the heavy cream and parmesan cheese. Stir to melt the cheese and coat the pasta with the sauce. It should thicken slightly as it heats. Once the sauce is warm and will coat the pasta, remove from the heat and season to taste with salt and pepper.
- Serve portions topped with freshly minced parsley and additional parmesan cheese if desired.
Top tips
What type of mushrooms to use
I used a combination of cremini mushrooms (small, button sized baby portabellas) and shitake mushrooms, but just about any mushroom would work here. White button mushrooms, large portabellas, or even morels if you can find them would be great.
How to clean mushrooms
I don't recommend washing mushrooms with water because it can affect the taste and texture. You may find your mushrooms come with a little dirt stuck to them, so just use a damp cloth to wipe this dirt away before cooking.
Don't salt mushrooms before cooking
When you salt mushrooms before cooking, it causes them to release their moisture, making them pale, mushy, or rubbery. Always salt mushrooms after cooking for the best flavor and texture.
How to store mushroom alfredo pasta
Alfredo sauce doesn't store the best because the butter tends to separate from the cream. Still, this recipe will keep covered in the refrigerator for up to 3 days. I do not recommend freezing it because it contains a lot of dairy.
Leftovers can be reheated in the microwave, or for a creamier leftover option, reheat on the stove top and add a little extra cream to bring that creaminess back.
Tips for customizing mushroom alfredo sauce
- Use whatever type of mushrooms you have on hand
- Add half a box of defrosted frozen spinach (excess liquid removed)
- Add a splash of white wine before the cream and let it cook off before proceeding with the recipe
- Increase the garlic to taste
- Swap the campanelle for your favorite pasta such as fettuccine, penne, or rigatoni
FAQ
Campanelle (sometimes referred to as gigli or trompetti) is a type of pasta shaped like a cone with a ruffly edge. It's similar to a small lasagna noodle that has been curled up on itself.
This pasta shape is made with the same ingredients as other ordinary pasta shapes and contains gluten. The shape holds the sauce well and gives it some substance against the big mushroom slices in this recipe.
If you don't have shallots on hand, you can substitute an equal amount of onion or garlic. You could also leave the shallot out entirely if you prefer, without losing too much in this recipe.
Not all parmesan cheese is vegetarian because it is made with animal rennet, however you can look for a variety made with vegetable rennet, which would make it vegetarian.
More pasta recipes
- Pan Fried Butternut Squash Pasta
- Halloumi Stroganoff
- Halloumi Pasta
- Penne al Pomodoro
- Spaghetti Arrabbiata
- Tomato and Feta Pasta
- Baked Ravioli
- Easy Fettuccine Alfredo
- Spaghetti Aglio Olio
- Pesto Linguine
- Roasted Vegetable Lasagna
- Roasted Garlic and Broccoli Pasta
- Olive Oil Alfredo Sauce
- Halloumi Carbonara
- Meatless Baked Ziti
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Mushroom Alfredo Pasta
Ingredients
- 16 ounces pasta, I used campanelle
- ½ cup butter
- 1 shallot, minced
- 4 cloves garlic, minced
- 12 ounces sliced mushrooms, I used a combination of cremini and shitake
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- Coarse kosher salt and freshly ground black pepper
- Minced fresh parsley, optional
Instructions
- Bring a large pot of water to a boil, add a couple pinches of salt, and cook pasta according to package directions. Drain and set aside.
- While the pasta is cooking, melt butter in a large skillet over medium heat.
- Add the shallots and garlic and cook for 3 minutes, stirring.
- Add the mushrooms and cook for 8-10 minutes, stirring occasionally, until they are softened and lightly browned.
- Add the remaining butter, the cooked pasta, and the heavy cream and parmesan cheese. Stir to melt the cheese and coat the pasta with the sauce. It should thicken slightly as it heats. Once the sauce is warm and will coat the pasta, remove from the heat and season to taste with salt and pepper.
- Serve portions topped with freshly minced parsley and additional parmesan cheese if desired.
Notes
Tips for customizing mushroom alfredo sauce
- Use whatever type of mushrooms you have on hand
- Add half a box of defrosted frozen spinach (excess liquid removed)
- Add a splash of white wine before the cream and let it cook off before proceeding with the recipe
- Increase the garlic to taste
- Swap the campanelle for your favorite pasta such as fettuccine, penne, or rigatoni
Lindsay Moe says
I love alfredo and I love mushrooms, so this combo is a no brainer for me!