Recipe

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Use this mushroom Alfredo recipe to create a creamy, rich pasta sauce filled with tender, sautéed mushrooms that add an irresistible flavor.

The easiest way to up your Alfredo pasta game is to add garlicky mushrooms. Let’s get cooking!

Creamy Mushroom Alfredo

I took my simple Alfredo sauce and elevated it by adding sautéed mushrooms with butter and garlic as I do in my mushroom pasta. Already sounds epic, right? This simple recipe lets you create a restaurant-quality dish at home.

For a lighter and higher-protein version, follow the same sauté instructions here, then swap the sauce for my cottage cheese Alfredo. You’ll get the creaminess of the sauce and the earthy goodness of mushrooms you love.

Ingredients

Use your favorite pasta and make it super delicious with mushrooms, garlic, and butter. The sauce is made with the classic Alfredo ingredients: heavy whipping cream or half and half, whole milk (yields a richer consistency than low-fat), and Parmesan cheese.

How to Make Mushroom Alfredo

First, we cook the pasta and reserve some pasta water for later. Second, while the pasta cooks, we sauté the mushrooms and garlic with butter for drool-worthy flavor.

Third, we make the sauce by simmering heavy cream, milk, and cheese until it has reduced. Scrap any bits at the bottom of the pan for extra deliciousness.

Finally, after combining the pasta with the mushroom Alfredo, we slowly add reserved pasta water to thin out the sauce. Our pasta dish is ready!

top view of mushroom alfredo pasta in a white dish

What Else to Add

Make this mushroom Alfredo even more nutritious by adding cubed chicken, steak leftovers, bacon bits, or veggies like spinach, asparagus, steamed peas, or broccoli florets.

Mushroom Alfredo Pasta

Servings: 6

Prep Time: 10

Cook Time: 20

Total Time: 30

Use this mushroom Alfredo recipe to create a creamy, rich pasta sauce filled with tender, sautéed mushrooms that add an irresistible flavor.

5 from 3 votes

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Ingredients

16 ounces of pasta
6 tablespoons butter, divided
2 garlic cloves, minced
16 ounces sliced mushrooms
1 cup heavy whipping cream or half and half, warmed
½ cup whole milk, warmed
1 cup Parmesan cheese
1 cup reserved pasta water
¼ teaspoon salt
¼ teaspoon ground pepper

Instructions

Prep:

If you purchased whole mushrooms, clean and slice them.

Cook:

Cook the pasta following the instructions on the box. When the pasta is ready, reserve a cup of the pasta water, drain it, and return the pasta to the pot.
While the pasta cooks, sauté the mushrooms in a large skillet over medium-high heat. Melt 2 tablespoons of butter in the skillet and add the minced garlic and mushrooms. Sauté for about 10 minutes, until the mushrooms are soft and have turned a rich, deep brown color.
Add the remaining 4 tablespoons of butter to the pan, and the warmed heavy cream and milk. Stir to combine, scraping any bits at the bottom of the pan. Add the Parmesan cheese, salt, and pepper, and slowly stir to combine.
Reduce the heat to medium-low and simmer the Alfredo sauce for 5 minutes to reduce it.

Combine:

Add the pasta to the mushroom Alfredo sauce skillet, and using kitchen tongs, toss to combine. The sauce will be thick. Slowly add some of the reserved pasta water to the skillet to thin out the sauce to your liking.
Serve warm, topped with extra Parmesan cheese.