Julie Clark
Updated:
Mushroom Alfredo Sauce
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An easy, 35 minute dinner idea! This Fettuccine with Mushroom Alfredo Sauce is extra creamy and has a handful of fresh spinach in at the end for extra flavor and a pretty color contrast.
If you’re looking for an easy, meatless dinner idea and love a creamy pasta sauce, you’ll love this quick Mushroom Alfredo Sauce that you can have on the table in less than 35 minutes!
It’s perfect paired with a caesar salad and a crusty slice of Italian bread. It’s a pasta dinner quick enough for a weeknight, but elegant enough for a dinner party, too.
What Mushrooms to Use for Pasta
For this fettuccine alfredo pasta, I chose baby bella mushrooms. Baby Bella is another name for the cremini mushroom, which is a young portobello mushroom.
When you cook them, they have a meaty flavor which makes them idea for this meatless pasta dish. To bring out their flavor more, by sauté them in a skillet before adding them to the creamy sauce.
How to Make Mushroom Alfredo Sauce
There’s just 5 steps in this Mushroom alfredo pasta recipe.
- In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms to the skillet and cook for a few minutes until tender. Remove the mushrooms from the skillet and set aside.
- Add butter to the skillet and cook over medium-low heat until melted. Make a roux by whisking the flour into the butter until smooth. Cook and stir for about 1 minute.
- Add the chicken broth and whisk well, then add the heavy cream, parmesan cheese, and garlic powder; stir well again.
- Increase the heat to medium and bring the sauce to a simmer for 1 minute, stirring constantly. Reduce the heat to low and season with salt and pepper to taste.
- The last step is to add in the spinach, then the mushrooms and cooked pasta. Toss it all together and your dinner is ready!
Make it your own
Use our base recipe and get creative! Try adding minced garlic or onion into the skillet when you sauté the mushrooms. Add in vegetables such as asparagus or broccoli florets.
Make it a meal.
To make this Mushroom Alfredo Sauce a complete meal, serve over fettuccini and make these sides:
You can also drizzle the mushroom alfredo sauce over baked potatoes or rice.
Love a creamy sauce? Try our shrimp alfredo pasta, shrimp alfredo pizza and chicken alfredo pasta!
Mushroom Alfredo Sauce
An easy, 35 minute dinner idea! This Fettuccine with Mushroom Alfredo Sauce is creamy and has a handful of fresh spinach in at the end for color and flavor.
Servings 5
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Ingredients
- 8 ounces fettuccine noodles (about half of a 1 pound size box)
- 1 tablespoon olive oil
- 8 ounces baby bella mushrooms (sliced)
- ¼ cup salted butter
- 2 tablespoons all-purpose flour
- ½ cup chicken broth
- 1 cup heavy cream
- ¾ cup freshly grated parmesan cheese
- ½ teaspoon garlic powder
- salt and black pepper to taste
- 1 cup fresh spinach chopped
Instructions
- Cook the fettuccine to al dente according to package directions. Drain and set aside. 8 ounces fettuccine noodles
- In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms to the skillet and cook for a few minutes until tender. Remove the mushrooms from the skillet and set aside. 1 tablespoon olive oil, 8 ounces baby bella mushrooms
- Add butter to the skillet and cook over medium-low heat until melted. Whisk in the flour. Cook and stir for about 1 minute. ¼ cup salted butter, 2 tablespoons all-purpose flour
- Add the chicken broth and whisk well, then add the heavy cream, parmesan cheese, and garlic powder; stir well again. ½ cup chicken broth, 1 cup heavy cream, ¾ cup freshly grated parmesan cheese, ½ teaspoon garlic powder
- Increase the heat to medium and bring the sauce to a simmer for 1 minute, stirring constantly. Reduce the heat to low and season with salt and pepper to taste. salt and black pepper
- Stir in the spinach. Cook over low heat for 1 minute then add the mushrooms and fettuccine. Stir well until all of the pasta is coated with the creamy sauce. 1 cup fresh spinach
- Garnish with fresh parsley or basili and serve immediately.
Notes
The calories shown are based on the recipe making 5 serving, with 1 serving being ⅕ of the prepared past with sauce. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
Nutrition
Calories: 526kcal | Carbohydrates: 39g | Protein: 15g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 127mg | Sodium: 431mg | Potassium: 420mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1692IU | Vitamin C: 2mg | Calcium: 243mg | Iron: 2mg
Can i use heavy whipping cream instead of heavy cream?
Best alfredo sauce I’ve ever made. I added some baked chicken to the recipe, but I’m sure it would be fine without it. Will definitely make again!
This was so delicious!! I ate it over mushroom ravioli, my husband ate it over tortellini, and my son ate it over spaghetti. Thumbs up!
This was very better than Olive Gardens! I made crispy parmesan chicken to the dish as a side which is my daughters favorite! I also loved that I knew the ingredients were fresh not frozen (and used organic items and fresh herbs). I added fresh Romano, Asiago and parmesan cheeses as well. Thank you for a great recipe!! 🤗
Came out terrific, I used cremini mushrooms, heavy cream (1 pint) as well as fresh spinach and a can of Cream of mushroom soup along with the chix broth and spices. I made a larger portion hence the bigger volume of ingredients. Came out terrific!!
Loved this!! I used coconut milk instead of heavy cream and added a fresh clove of garlic and it was amazing thank you!
This was delicious! I didn’t have fresh mushrooms, so I used canned. I reserved the mushroom water and used that with the chicken broth. Super yummy mushroom flavor. I also used half and half instead of heavy cream. Only thing i had in the fridge. Came out awesome!!!
I don’t normally like mushrooms but this sounds really good! And I love the addition of spinach as well. Yum!