Mushroom Fettuccine Alfredo is the pasta dish the family will love! Ribbons of egg pasta are glided with a rich alfredo sauce made from scratch and entwined with sauteed mushrooms and onions! This Mushroom Alfredo dish is easier than you may think and is melt-in-your-mouth, Delish!
Not a fan of mushrooms? Alfredo Sauce can be turned into Shrimp Alfredo or a Chicken Alfredo dish, easily! And if you must make Alfredo Sauce with Cream Cheese you need to try it with this Alfredo Pizza!
Fettuccine Alfredo
In Italy Fettuccine Alfredo means “fettuccine with butter”. Fettuccine is just a name for a type of pasta, but any wide and flat egg noodles made from flour and eggs will work when paired with alfredo sauce. My favorite are these German Egg Noodles, which are pretty much melt-in-your-mouth!
Alfredo has become the popular Italian pasta dish widespread across the U.S. for its richly white cheese sauce and yellow ribbons of wide egg noodles! In fact, it’s probably one of the reasons Olive Garden chicken alfredo is the one to admire!
Traditionally, fettuccine alfredo is made with three main ingredients-fettuccine pasta, butter, and parmesan cheese! The noodles get tossed with the butter and parmesan cheese and then emulsifies, into a rich cheese sauce. Similar to this One-Pot Angel Hair Pasta, this cooking technique is equally delicious.
Alfredo Sauce
But, we’re making an Alfredo Sauce Recipe that is worth every additional ingredient! This Homemade Alfredo Sauce is super easy to make from scratch and extremely luscious! Every pasta strand is guaranteed to be covered in this rich cheesy garlic sauce!
It’s literally my favorite pasta sauce and I’ve tried many alfredo sauce recipes! The story behind this sauce invention comes from a catering chef who used Knorr's Alfredo Sauce Mix when feeding a crowd of Shrimp Alfredo. I ended up replicating this instant mix and it’s the only way to make alfredo sauce from here on–try it you’ll love it!
How To Make Alfredo Sauce:
The first thing you’ll want to do when making fettuccine alfredo is to prepare the alfredo sauce. Make my Favorite Alfredo Sauce Recipe or use a quart of store-bought jarred alfredo pasta sauce diluted with heavy cream.
The homemade alfredo sauce takes around 5-minutes to make which is probably quicker than running to the store. Besides, it calls for a shortlist of super basic ingredients and turns out super creamy!
- In a 2-quart saucepan, bring a quart of heavy whipping to a boil. Whisk occasionally.
- In the meantime, whisk together all the dry ingredients.
- When the cream has simmered, whisk in the dry ingredients and continue whisking until thickened.
- Add 5 cloves of crushed garlic and 4 oz of white American cheese slices (optional but makes for creamier alfredo.)
- Bring everything to a simmer and remove from heat.
Alfredo sauce goes best with tagliatelle or fettuccine pasta. Grocery store durum pasta can be much heavier and chewier. Look for flat egg noodles at Oriental supermarkets or fridge sections of grocery stores. Sometimes tagliatelle pasta comes in Individual curled pieces that are long and flat ribbons similar in shape to fettuccine and are traditionally about 6 mm wide. These are much lighter than the commercially produced durum pasta. However, any type of pasta is compatible too, like linguine, penne, or spaghetti! I do like to overcook the pasta for an extra 5 minutes to ensure soft and fluffy pasta noodles. Be careful not to overdo it. Tagliatelle pasta (4 mm) is done in 8-10 minutes, however, I boiled mine for about 15-18 minutes. When sauteing mushrooms, make sure all the juices and liquid evaporate first, before adding them to the alfredo sauce. Adding the mushrooms with the juices can give the alfredo sauce a tinted hue. Alfredo pasta can be made in so many different ways! Simply use my alfredo recipe and these dinner ideas: The best way to serve this main course dish is with a light side. Here are some side dishes and yummy ideas: Storing Alfredo: It is best to reheat homemade Alfredo no more than two times. Since the cream has a high-fat content it is prone to separate when constantly reheated. Leftovers will still be delicious but may lose their creamy texture and turn into gloss. Any leftovers can be stored in an air-tight container for up to 4 days. Reheat in the microwave every 30 seconds until hot. To Make-Ahead: prepare and layer the ingredients into a casserole dish starting with the pasta, mushrooms, and sauce; DO NOT stir. Keep stored covered in the refrigerator until ready to bake. Bake at 350°F for 45-55 minutes or until hot. The key to a thick sauce is cheese. Without it, alfredo sauce can be rather thin, which is why a roux is very common when preparing alfredo sauce. This alfredo sauce is prepared differently and turns out super smooth and velvety thick without a roux! Alfredo sauce can be frozen! Simply layer the cooked noodles into a foiled 13×9 pan. Top with the sauteed mushrooms and pour the alfredo sauce right over the layered ingredients. DO NOT stir. Cover with aluminium foil and freeze for up to 3 months. To Reheat: thaw and bake the casserole in a 350°F oven for 45-55 minutes. FAQ
What Pasta Is Best With Alfredo?
Ingredients Needed:
How To Make Mushroom Alfredo:
Alfredo Variations:
What To Serve Mushroom Alfredo?
How To Thicken Alfredo Sauce?
Can You Freeze Alfredo Sauce?
Handy Equipment To Make Fettuccine Alfredo:
- Large Pasta Serving Dish- to set on the table for special guests.
- Cutting Board-very handing for chopping or slicing.
- Measuring Spoons– to measure out the ingredients.
- Small Saucepan– to make alfredo sauce.
- Sharp Knife– to chop up all those mushrooms and onion.
Tasty Mushroom Recipes:
Tips:
- Do not substitute for half-and-half or milk, use heavy cream for a rich sauce!
- Add more protein by adding leftover meat pieces or other veggies. Slice up that leftover grilled chicken or debone that baked chicken!
- Use any egg noodles easily available to you. I like to fluff up the pasta by boiling an extra 5 minutes.
- Sautee some broccoli florets or throw in that fresh spinach sitting in the fridge.
- Make ahead and layer all the ingredients into a casserole baking dish. Pour the sauce over the noodles and DO NOT stir. Cover and keep refrigerated until needed. Reheat by baking in a 350°F for 45 minutes.
More Pasta Recipes:
- One-Pot Creamy Angel Hair Pasta Recipe
- Shrimp Alfredo
- Olive Garden Ravioli di Portobello Copycat Recipe
- Olive Garden Five Cheese Ziti Al Forno (Copycat)
Equipment
- saucepan
- Stockpot
- Serving Dish
Ingredients
- 18 oz Tagliatelle or Fettuccine pasta (4 mm wide)
- 1 lb mushrooms (sliced)
- 1 onion (diced)
- 2 Tbsp unsalted butter
- 2 Tbsp oil
Instructions
Prepare a batch of this Homemade Alfredo Sauce.- Cook pasta according to package instructions (about 15 minutes.)
- Meanwhile, saute the onion in butter and oil until translucent (2 minutes.)
- Add the mushrooms and cook over medium-low heat until juices evaporate (about 8-10 minutes.)
- Drain the pasta and place it into a serving dish. Toss with the alfredo sauce and sauteed mushrooms.
- Garnish with dried parsley flakes and serve.
Notes
- To Make-Ahead: prepare and layer ingredients into a casserole dish. DO NOT stir. Cover with foil and keep refrigerated or freeze. To reheat bake in a 350°F for 45 minutes.
- To substitute Homemade Alfredo Sauce, use 1 quart of jarred alfredo sauce diluted with 1 cup of heavy cream. Melt 4 oz of American cheese and add 5 cloves of crushed garlic.
