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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!
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!