Spaghetti Mushroom Alfredo
Indulge in the creamy decadence of Spaghetti Mushroom Alfredo, a comforting pasta dish perfect for weeknight dinners or special occasions. This recipe combines tender spaghetti with golden, sautéed cremini mushrooms, all enveloped in a luscious Alfredo sauce made from a rich blend of heavy cream, Parmesan cheese, and a touch of nutmeg for warmth. The simple yet flavorful garlic and butter base amplifies the dish's earthy tones, while fresh parsley adds a bright, herby finish. Ready in just 30 minutes, this crowd-pleaser is easy to prepare and pairs beautifully with a crisp green salad or a slice of garlic bread. Whether you’re a mushroom lover or a fan of classic Alfredo pasta, this creamy mushroom spaghetti is sure to satisfy your cravings.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 minced garlic cloves
- 300 grams cremini mushrooms
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 0.5 cup whole milk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
- 0.25 teaspoon grated nutmeg
- 3 liters water
- 1 tablespoon salt for pasta water
Instructions
Bring 3 liters of water to a boil in a large pot. Add 1 tablespoon of salt for pasta water. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
While the pasta cooks, clean and slice the cremini mushrooms into thin slices.
In a large skillet, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds, until fragrant.
Add the sliced mushrooms to the skillet and cook for 6-8 minutes, stirring occasionally, until the mushrooms are golden and have released their liquid. Remove the mushrooms from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of butter. Pour in the heavy cream and whole milk, stirring to combine. Bring the mixture to a gentle simmer over medium heat.
Add the grated Parmesan cheese, salt, black pepper, and nutmeg to the skillet. Stir constantly until the cheese has melted and the sauce is smooth, about 3-4 minutes.
Return the cooked mushrooms to the skillet and stir them into the Alfredo sauce.
Add the cooked spaghetti to the skillet and toss gently to coat the noodles evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Garnish the pasta with chopped parsley before serving. Optionally, top with additional grated Parmesan cheese for extra flavor.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 2353 mg | 102% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 3.2 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 364 mg | 28% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 453 mg | 10% | |
*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.
