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Creamy Mushroom Alfredo Pasta - Cozy, Weeknight Comfort

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 ounces pasta (fettuccine, linguine, or rigatoni)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 pound mushrooms, sliced (cremini, baby bella, or a mix with shiitake/oyster)
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine or low-sodium vegetable/chicken broth
  • 1 1/4 cups heavy cream
  • 1 cup freshly grated Parmesan cheese (plus more for serving)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes (optional, for gentle heat)
  • 1 teaspoon lemon zest (optional, for brightness)
  • 2 tablespoons chopped fresh parsley (or chives), for garnish

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook until just shy of al dente. Reserve 1 cup of the pasta water, then drain.
  2. Sear the mushrooms: Heat olive oil and butter in a large skillet over medium-high. Add mushrooms in an even layer and let them brown undisturbed for 3–4 minutes. Stir and cook until deeply golden and reduced, about 6–8 minutes total.
  3. Add garlic: Reduce heat to medium. Stir in garlic and cook 30–60 seconds until fragrant. Don’t let it brown.
  4. Deglaze: Pour in the wine or broth. Scrape up the browned bits from the pan. Simmer 1–2 minutes until reduced by about half.
  5. Make it creamy: Lower heat to medium-low. Stir in the cream, salt, pepper, and red pepper flakes if using. Simmer gently 2–3 minutes to thicken slightly.
  6. Add Parmesan: Sprinkle in Parmesan a handful at a time, stirring until smooth. If the sauce feels too thick, add splashes of reserved pasta water to loosen.
  7. Toss with pasta: Add the drained pasta to the skillet. Toss to coat, adding more pasta water as needed for a glossy, silky sauce that clings to the noodles.
  8. Finish: Stir in lemon zest (if using) for brightness. Taste and adjust salt and pepper. Top with parsley and extra Parmesan.
  9. Serve hot: Plate immediately while the sauce is at its creamiest. Add a crack of black pepper on top.