Mushroom Alfredo Pasta
Mushroom alfredo pasta is a rich and savory pasta recipe that mushroom fans will love!
Servings 6
Calories 627kcal
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
Nutrition
Calories: 627kcal | Carbohydrates: 61g | Protein: 16g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 817mg | Potassium: 263mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1200IU | Vitamin C: 1mg | Calcium: 199mg | Iron: 1mg
