You can make this recipe with dairy or non-dairy ingredients in 15 minutes for an easy and satisfying dinner.
Mushroom Alfredo sauce video
Ingredients & Substitutions for mushroom Alfredo
Find the complete recipe with ingredients and instructions in the recipe box at the bottom of the page. If you are wondering how to add mushrooms to your Alfredo sauce, you are in the right place. The flavor and texture of browned mushrooms are a perfect flavor match to the cream, butter, and parmesan in Alfredo sauce. You can make this recipe with dairy ingredients or substitute non-dairy alternatives for the cream, cheese, and butter. No matter which ingredients you use, this vegetarian meal is rich, creamy, smooth, tasty, and so easy to make you’ll want to do it every night. It’s a guaranteed crowd-pleaser. Uh, and if you are looking for something a little lighter, check out our cauliflower Alfredo sauce.
Pasta
How to make Mushroom Alfredo
Find the complete recipe with ingredients and instructions in the recipe box at the bottom of the page. Typically fettuccine and tagliatelle contain eggs, but you can also find them without egg. Mushroom alfredo is delicious with most long-shaped pasta types. Try linguine, bucatini, bavette, spaghetti, and pappardelle. Can you make mushroom Alfredo with a short pasta type? Sure, use whatever pasta you have, from penne to fusilli, rotini to farfalle. It’s going to taste delicious no matter what pasta you use. Substitute gluten-free pasta for regular pasta to make this recipe gluten-free.
Mushrooms
Get a mix of white and brown mushrooms, such as button mushrooms, cremini mushrooms, baby Bella mushrooms, and portobello mushrooms. You can use fresh or frozen mushrooms. Want even more vegetables? Add in a handful of spinach or a cup of frozen peas.
Butter
Use unsalted butter (best if European-style butter) or non-dairy butter.
Cream
Use heavy cream or non-dairy heavy cream. If you can’t find non-dairy cream, substitute vegan cream cheese, which is easier to find in most stores. In this case, you’ll also need a little plant milk to make the vegan cream cheese saucy.
Parmesan cheese
Grated parmesan (Grana Padano or Parmigiano Reggiano) or a vegan cheese that melts. I like Vio Life and Simply V, but there are many more. Remember that while most Vegan products might be an excellent ethical and environmentally friendly alternative to nonvegan ones, they are often ultra-processed and not as healthy as advertised.
Garlic
Grated or minced garlic is a classic in Alfredo sauce.
Nutmeg or lemon zest
To take this dish to the next level, add a small amount of grated nutmeg, which is a great flavor match with the butter and cream. If you don’t like grated nutmeg, try a small amount of grated lemon zest.
Parsley
Fresh flat-leaf parsley, finely chopped and added on top before serving.
Salt and pepper
Sea salt or, kosher salt, and freshly ground black pepper.
Serving suggestions
Variations
Cauliflower Alfredo
Storage
Tips
Brown the mushrooms: Make sure they are well browned on a hot pan to make them flavorful. Add parmesan with heat off: Parmesan cheese tends to get lumpy if added with the heat on. This is true for many recipes such as risotto, cacio e pepe, and more. The solution is to add the parmesan to the hot cream off the heat. Serve immediately: Don’t let your mushroom Alfredo pasta sit in the pan; it’ll thicken up and get all sticky and pasty.
Questions
More mushroom recipes
More easy pasta recipes
Try not to wash the mushrooms with water because they’ll absorb it, get soggy, and take longer to brown. Cook the mushrooms in a large skillet with olive oil, salt, and pepper on high heat for about 5 minutes until well browned. Stir often. The mushrooms will release water. Keep cooking them until all the water is gone and they start sticking to the pan. Keep browning the mushrooms on medium heat on the dry pan for another few minutes. Brown color equals flavor. Add butter and grated garlic, and sauté for one minute, stirring often. Now, you can boil the pasta in a large pot with plenty of salted water. Add the cream and simmer for about 5 minutes or until the cream thickens. Turn the heat off and add the parmesan cheese and grated nutmeg. Stir the parmesan in the sauce until it melts. When the pasta is al dente, drain it and add it to the mushroom Alfredo sauce. Add some pasta cooking water if the sauce gets too thick. Stir the pasta in the sauce until fully coated, then serve immediately. Tip: If your pasta gets thick and pasty, add a ladleful of pasta cooking water to thin it up. Serve in a bowl and garnish with chopped fresh parsley and a twist of freshly ground black pepper.
Roasted Brussels sprouts with a mustard vinaigrette. Simple side salad with leafy greens. Delicious pear salad with mixed salad greens. Baked broccoli with garlic and lemon marinade. Garlic roasted cauliflower florets. Fennel salad with orange wedges and pomegranate seeds. Red cabbage salad with orange and pinto beans. Roasted butternut squash – tender and caramelized.
Pear Salad
Roasted Brussels Sprouts
Side Salad
Roasted Broccoli
Roasted Cauliflower
Roasted Butternut Squash
Fennel and Orange Salad
Red cabbage salad
It’s Louise’s favorite Alfredo sauce, and we are sure you’ll love it too! Check out our cauliflower Alfredo sauce.
Alfredo with broccoli florets
Granted, we are obsessed with adding veggies to our food, and there is no better way to get your greens than adding them to a creamy pasta dish. It’s a variation of our cauliflower Alfredo, it’s with broccoli florets, and it’s delicious. Check it out! Refrigerator: If you have leftovers, let them cool down completely at room temperature, then store them in an airtight container in the fridge for up to 24 hours. Reheat: You can reheat it on a pan with a dash of water in the microwave. Alternatively, add it to an oven dish, mix in more veggies, sprinkle with some cheese, and bake for 10 minutes until golden. Freezer: This recipe is not suitable for freezing.
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