How To Make Fettuccine Alfredo with Mushrooms
Put together a quick and filling dish with this fettuccine alfredo that comes with sauteed mushrooms in a creamy, cheesy sauce.
Serves:
Ingredients
- 8ozbaby cremini mushrooms,sliced
- 8ozsmall shiitake mushrooms,sliced
- ¼cupbutter
- ½tspsalt
- ½tspblack pepper
- 3tbspall purpose flour
- 2cupswhole milk
- 1½cupsParmesan cheese,grated
- 1lbfettuccine,spaghetti or preferred pasta
- ¼cupfresh parsley,chopped, to garnish
Instructions
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Melt the butter in a deep sauté pan over medium heat.
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Add the mushrooms and cook for 6 to 8 minutes until they have released their liquid and become tender. Season with salt and pepper, then taste.
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Add the flour to the pot and stir it in to coat the mushrooms. The flour will form a paste on the mushrooms and the pan will look quite dry.
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Cook for a minute and turn the heat down to low.
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Slowly add the milk while stirring; the flour will dissolve in the milk. If any lumps of flour form, break them up against the side of the pan with the back of the spoon.
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Simmer for 1 to 2 minutes until the sauce has thickened slightly, and then add Parmesan cheese.
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Lower the heat, cover, and keep warm for up to 10 minutes until ready to serve. If the sauce thickens too much before serving, add a splash of milk to thin it out again.
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Bring a large pot of salted water to a rolling boil and cook the pasta until al dente. Drain and set aside.
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Divide the pasta between plates and top with a generous serving of the sauce. Garnish with fresh parsley and serve.
Nutrition
- Calories: 870.79kcal
- Fat: 32.02g
- Saturated Fat: 19.06g
- Trans Fat: 0.47g
- Monounsaturated Fat: 8.38g
- Polyunsaturated Fat: 1.68g
- Carbohydrates: 103.56g
- Fiber: 5.76g
- Sugar: 12.02g
- Protein: 42.13g
- Cholesterol: 80.62mg
- Sodium: 996.98mg
- Calcium: 844.43mg
- Potassium: 926.90mg
- Iron: 2.97mg
- Vitamin A: 284.48µg
- Vitamin C: 4.99mg
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