This creamy mushroom Alfredo is rich, comforting, and a delightful twist on the classic fettuccine Alfredo. With earthy mushrooms and a velvety sauce, it’s a dish that everyone will love. Serves two.
Ingredients:
- 200g fettuccine
- 200g mushrooms, sliced
- 2 cloves garlic, minced
- 100ml heavy cream
- 50g parmesan, grated
- 2 tbsp butter
- Salt and pepper, to taste
Preparation:
- Cook the fettuccine: Bring a pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Remember to reserve about 1/2 cup of the pasta water before draining.
- Sauté the mushrooms: In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and cook for about 5-7 minutes until they’re golden brown and have released their moisture. Stir in the minced garlic and cook for another minute until fragrant.
- Make the Alfredo sauce: Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated parmesan, mixing until it melts into a creamy sauce. If the sauce seems too thick, add a splash of reserved pasta water until it reaches your desired consistency.
- Combine pasta and sauce: Add the drained fettuccine to the skillet and toss to combine, ensuring every strand is coated in the luscious mushroom Alfredo sauce. Taste and adjust seasoning with salt and pepper.
- Serve and enjoy: Garnish with extra parmesan and freshly cracked pepper before serving. This dish is best enjoyed hot and makes for a comforting meal any day of the week!
Garnish with fresh parsley and grated Parmesan for a touch of freshness and flavor. Enjoy your homemade Italian comfort dish!
Nutrient Breakdown (per serving):
Protein: 15g
Carbohydrates: 60g
Fat: 28g
Potential Allergies: This recipe contains gluten (from the pasta) and dairy (from the cream and cheese). For a gluten-free option, use gluten-free pasta and substitute with cashew cream for a dairy-free version.