Peas and Mushroom Alfredo
Creamy, comforting, and bursting with flavor, Peas and Mushroom Alfredo is the perfect weeknight pasta dish that feels gourmet without the hassle. Featuring tender fettuccine cloaked in a velvety Parmesan Alfredo sauce, this recipe is studded with sautéed baby bella mushrooms and vibrant green peas, adding texture and depth to every bite. The combination of garlic-infused butter, heavy cream, and freshly grated Parmesan creates a rich, luxurious base that clings beautifully to the pasta. Quick and easy to prepare in just 35 minutes, this family-friendly dish is ideal for busy evenings yet elegant enough for entertaining. Garnish with fresh parsley for a pop of color and serve with crusty bread or a crisp side salad for a complete meal. Perfect for anyone seeking an irresistible vegetarian Alfredo recipe!
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 3 tbsp Unsalted butter
- 1 tbsp Olive oil
- 3 units Garlic cloves, minced
- 8 oz Baby bella mushrooms, sliced
- 1 cup Frozen peas
- 1.5 cups Heavy cream
- 1.25 cups Grated Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining, then set the pasta aside.
In a large skillet or sauté pan, melt the butter and olive oil over medium heat.
Add the minced garlic and cook for 1 minute until fragrant.
Add the sliced mushrooms to the pan and sauté for 5-7 minutes until they are golden and tender, stirring occasionally.
Stir in the frozen peas and cook for an additional 2-3 minutes until heated through.
Lower the heat to medium-low and pour in the heavy cream. Stir well and let it simmer for 2-3 minutes to warm up.
Gradually add the grated Parmesan cheese to the cream mixture, stirring constantly, until the cheese is fully melted and the sauce is smooth.
Season the sauce with salt and black pepper. Taste and adjust seasoning if needed.
Add the cooked fettuccine pasta to the skillet, tossing to coat the pasta evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Garnish with freshly chopped parsley if desired and serve immediately.
Nutrition Facts
Calories |
3446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.5 g | 266% | |
| Saturated Fat | 115.5 g | 578% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 553 mg | 184% | |
| Sodium | 4213 mg | 183% | |
| Total Carbohydrate | 283.9 g | 103% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 25.9 g | ||
| Protein | 98.1 g | 196% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1193 mg | 92% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1241 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
