This Creamy Mushroom Alfredo Pasta is a perfect weeknight dinner made with simple ingredients. It’s one of the pasta dishes that will warm the tummy- true comfort food! Read on to get the full recipe.
The sauce ingredients are easy to find at your local grocery store. You can serve its rich and creamy sauce over pasta, baked potatoes, chicken, or beef. I recently used the homemade alfredo sauce paired with roasted chicken and it tasted incredible. This creamy mushroom pasta is definitely on my list of favorite recipes!
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Kitchen Tip
- Many different mushrooms could be used in this sauce. Try shopping at your local farmer’s market and see what local mushrooms they may have. Morell, Chestnut, Pioppino, and Baby Bella mushrooms are all good choices. However, White Button mushrooms, Cremini, or Portobello mushrooms will work great for this recipe as well.
- I used Pappardelle because it’s what I had from my kitchen. You can use your pasta of choice for this recipe.
What Can I Serve with Creamy Mushroom Alfredo Pasta?
- Garlic Bread
- Scalloped Potatoes
- Your favorite white wine
- Curry Roasted Carrots with Honey
- Roasted Greek-Style Lemon Potatoes
Ingredients for Creamy Mushroom Alfredo Pasta
- 1 lb. Pappardelle
- 2 tablespoons of Butter
- 1 small onion, diced (2 or shallots)
- 1 lb. variety of mushrooms of your choice, sliced
- 2 garlic cloves, minced
- 1/2 C. low-sodium chicken broth
- 3/4 C. heavy cream
- Sea Salt, to taste
- Black Pepper, to taste
- Fresh Parmesan Cheese, to taste
Supplies Used
- Airtight container (for your leftovers)
- Large Dutch oven
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How To Make Creamy Mushroom Alfredo Pasta
#1. Bring a large pot of salted water to a boil and cook the pappardelle for 8 minutes. For best results, you can cook it according to package directions to make sure the pasta is very al dente. Pasta should be slightly undercooked as it will continue to cook in the sauce during the final stages of the recipe. Before draining, reserve 1/2 cup from the boiling water. Make sure to get rid of other excess liquid.
#2. Heat the tablespoons of butter in a large Dutch oven over medium heat.
#3. Sauté onion and sliced mushrooms until their moisture has evaporated and they are nicely browned. Add minced garlic and continue to sauté until fragrant. Don’t allow the garlic to burn because it will become bitter.
#4. Add chicken broth, stirring to release brown bits of flavor that may have accumulated on the bottom of the pan while sauteing. Simmer while on medium-high heat.
#5. Reduce heat to medium-low. Add heavy cream. Simmer uncovered for 10-15 minutes until the sauce thickens, stirring occasionally.
#6. Season with black pepper to taste.
#7. Add the cooked pasta to the sauce. Toss gently to coat. Continue cooking for 2-3 minutes. The pasta will absorb some of the sauce as it cooks. If the pasta becomes too thick, add the cup of hot pasta water 2 tablespoons at a time to reach your desired consistency.
#8. For a cheesy flavor, add freshly grated parmesan cheese. Remove from heat. Enjoy!
More Pasta Recipes To Try
If you’ve enjoyed this Creamy Mushroom Alfredo Pasta, I highly recommend trying these other pasta recipes::
- Creamy Italian Pasta Salad
- Pizza-Inspired Pasta Casserole
- Tortellini Antipasto Pasta Salad
- Lemon Shrimp Scampi with Pasta
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Creamy Mushroom Alfredo Pasta Recipe
Ingredients
- 1 lb. Pappardelle
- 2 tablespoons of Butter
- 1 small onion , diced (2 or shallots)
- 1 lb. variety of mushrooms of your choice , sliced
- 2 garlic cloves , minced
- 1/2 C. low-sodium chicken broth
- 3/4 C. heavy cream
- Sea Salt to taste
- Black Pepper to taste
- Fresh Parmesan Cheese to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pappardelle for 8 minutes. For best results, you can cook it according to package directions to make sure the pasta is very al dente. Pasta should be slightly undercooked as it will continue to cook in the sauce during the final stages of the recipe. Before draining, reserve 1/2 cup from the boiling water. Make sure to get rid of other excess liquid.
- Heat the tablespoons of butter in a large Dutch oven over medium heat.
- Sauté onion and sliced mushrooms until their moisture has evaporated and they are nicely browned. Add minced garlic and continue to sauté until fragrant. Don't allow the garlic to burn because it will become bitter.
- Add chicken broth, stirring to release brown bits of flavor that may have accumulated on the bottom of the pan while sauteing. Simmer while on medium-high heat.
- Reduce heat to medium-low. Add heavy cream. Simmer uncovered for 10-15 minutes until the sauce thickens, stirring occasionally.
- Season with black pepper to taste.
- Add the cooked pasta to the sauce. Toss gently to coat. Continue cooking for 2-3 minutes. The pasta will absorb some of the sauce as it cooks. If the pasta becomes too thick, add the cup of hot pasta water 2 tablespoons at a time to reach your desired consistency.
- For a cheesy flavor, add freshly grated parmesan cheese. Remove from heat. Enjoy!
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