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!
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Fettuccini with Mushroom 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.
Mushroom Pasta
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.
Creamy Mushroom Sauce
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!
Recipes that Pair with this Pasta
Tools to Make This Recipe
- Heavy Bottomed Skillet: For more even heating so the milk doesn’t scorch.
- Cheese Shredder: An easy to use Parmesan cheese block shredder. Just like they use in Olive Garden!
- Spaghetti Tongs: For serving the fettuccini.
- Veggie Spiralizer: For low-carb zucchini noodles!
Fettuccini with Mushroom Alfredo Sauce
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 butter
- 2 tablespoons flour
- ½ cup chicken broth
- 1 cup heavy cream
- ¾ cup freshly grated parmesan cheese
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 cup fresh spinach chopped
Instructions
- Cook the fettuccine according to package directions. Drain and set aside.
- 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. Whisk in the flour and cook for about 1 minute.
- Add the chicken broth, heavy cream, parmesan cheese, and garlic powder; stir well.
- 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.
- 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
- Serve immediately. Makes 4 servings.
Emily @ Love, Pasta and a Tool Belt says
I don’t normally like mushrooms but this sounds really good! And I love the addition of spinach as well. Yum!
Kathy says
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!!!
Julie Clark says
Wonderful! Thank you!