An easy, 35 minute dinner idea! This Fettuccini with Mushroom Alfredo Sauce is extra creamy and you’ll be surprised at how easy it is to make. Add a handful of fresh spinach in at the end for extra flavor and a pretty color contrast. Love alfredo? Try our best homemade alfredo sauce!
Just a few days ago we posted our best ever homemade alfredo sauce. That sauce is the base for a few of our favorite recipes (like this chicken skillet dinner). Today we’re taking the basics of that sauce and turning it into a quick dinner that you can have on the table in less than 35 minutes! If you love mushrooms like my husband does, you’ll fall for this creamy pasta recipe.
For this fettuccini pasta dish we used baby bella mushrooms. Baby Bella is another name for the cremini mushroom. Baby Bella mushrooms are low in fat, cholesterol free and a great source of vitamins and minerals. When you cook them, they have a meaty flavor which makes them idea for this *almost* vegetarian pasta dish. You’ll need 8 ounces of mushrooms for this recipe. Slice them thinly and throw them in a skillet with a little bit of olive oil before making the alfredo sauce. This will help bring out their flavor.
After you’ve lightly sautéed the mushrooms, you’ll make a roux with butter and flour, whisking until the mixture is smooth. Then add the cream and chicken broth, stirring until it is smooth. Just as with our homemade alfredo, it is important to use freshly grated Parmesan cheese and mix it in slowly, one small handful at a time, stirring between each addition. This will help your sauce be as smooth as possible!
The last steps are to add in the spinach, then the mushrooms and pasta. Toss it all together and your dinner is ready. If you cook the pasta noodles while you are making the mushroom sauce, this recipe is under well under 35 minutes, making it an easy weeknight dinner!