This mushroom alfredo pasta will satisfy every pasta-loving molecule in your body, and offer a ridiculously creamy goodness with every bite. Loaded with fresh mushrooms, and spaghetti noodles, it is engulfed in a rich velvety sauce that will become your next favorite weeknight go-to! Plus, it is a no-onion no-garlic recipe!
I’m a sucker for pasta!
Especially when there are mushrooms and spaghetti involved.
And, this pasta with alfredo sauce and mushroom is easy to make, incredibly delicious, and takes less than 30 minutes before coming onto the plate.
It is a kid-friendly dish that the whole family will come to love and is perfect for meatless Monday meals.
This alfredo pasta with mushroom makes for a quick dinner, that can easily replace the classic lemon garlic pasta, or if you’re not in the mood for soups and salads (link easter salad recipes).
Tools You’ll Need
- Pot: To boil the pasta and the mushrooms.
- Skillet: To make the pasta.
- Spatula: To saute and stir.
- Whisk: To blend the ingredients together.
Ingredients in This Pasta with Alfredo Sauce and Mushroom
Spaghetti Pasta: Normally long-form pasta like tagliatelle, fettuccine, or spaghetti is used in Alfredo pasta because of their texture and they soak up the sauce really well. You can also put in pappardelle, or linguine too.
Mushrooms: I generally use white cultivated mushrooms as they can be easily stored and are budget-friendly. But in order to make the pasta more interesting, get a mix of brown mushrooms, and portobello mushrooms as well.
Mozzarella: I know, I know, traditionally parmesan cheese is used in making pasta alfredo mushroom because of its nutty and sharp taste, and its melting properties. But the mozzarella cheese is also a great alternative that can give this pasta a distinctive flavor.
Milk: For making a rich and lustrous sauce.
Refined Flour: It binds the ingredients together, and thickens the sauce.
Oregano: Oregano adds a ton of herby aroma with a hint of pungent taste.
Red Chili Flakes: You gotta add red chili flakes with oregano! And also for the heat.
Salt
Oil & Butter
Water
How to make Mushroom Alfredo Pasta
Boil Mushrooms & Spaghetti:
Boil water in a pot, add oil and salt, add spaghetti, and cook it for 7-8 minutes till al dente. Retain some pasta water in a glass, rest throw it away, and let the pasta cool down.
Wash the mushrooms properly, cut them in halves, and boil them in a pot for 5-8 minutes in a mixture of water and salt. Seive away the water.
Sear the Mushrooms:
Heat up oil in a skillet, and sear the mushrooms on medium flame till they get brown. Then keep them aside on a plate.
Make the sauce:
In the same skillet, add butter, refined flour, and milk in 3 batches of equal amounts (100 ml each). Whisk them properly in each round to get a lump-free sauce at the end.
Add salt, oregano, grated mozzarella, and red chili flakes. Mix well.
Club them together:
Then add mushrooms and pasta, and coat them well with the sauce.
Finally, adjust the saltiness of the pasta and garnish it with grated mozzarella, oregano, and red chili flakes. Also, you can sprinkle chopped parsley on top for some freshness.
Your mushroom alfredo pasta is ready to be served.
FAQs
What types of mushrooms can I use?
Any kind of mushroom goes with this pasta like button mushrooms, portobello mushrooms, or even wild ones like oyster mushrooms. You can also combine them to get a mix of different flavors.
Can I make this recipe vegan and gluten-free?
Absolutely, just replace milk, cream, butter, refined flour, spaghetti pasta, and other dairy and gluten ingredients with their vegan and gluten-free alternatives.
Can I prepare the sauce in advance?
Yes, you can easily meal prep the sauce- it usually lasts for 2 days. Store it in an air-tight-container before placing it in the fridge (freezing is not recommended).
Tips & Variations
Add bell peppers: You can also add more veggies to your liking, but I believe a mix of all red, green, and yellow bell peppers works very well with the white sauce. They give a bit of crunch and mingle with contrasting colors which gives the pasta a unique look.
Use fresh cream instead of milk: You can completely skip the process of making the sauce with milk and refined flour- just simply pour fresh cream over seared mushrooms. I use the milk because it elevates the flavor profile in my opinion.
You can also use short-form pasta: Don’t stick to just adding long-shaped pasta, try adding penne, macaroni, farfalle, and so on to keep things appealing and fresh.
How to Store
This pasta is not suitable for freezing. However, you can store it in the fridge for up to 36 hours in an air-tight container.
But the best way is to eat it fresh.
Why You’ll Love This Alfredo Pasta with Mushroom
- You can make it within 30 minutes.
- There are a lot of customizable options and you make it gluten-free and vegan as well.
- No onions or garlic are involved in this pasta so there is less chopping and more cooking.
More Pasta Recipes
- Creamy lemon Garlic Pasta
- Red Sauce Pasta
- Macaroni Masala Pasta
- Pink Sauce Pasta
- Maggi White Sauce Pasta
Please rate and comment if you make this mushroom alfredo pasta so I know how much you like it.
Mushroom Alfredo Pasta ( Easy & Creamy )
Equipment
- Pot
- Skillet
- Spatula
- Whisk
Ingredients
For Boiling Pasta & Mushrooms
- 400 gms Mushrooms
- 300 gms Spaghetti Pasta
- 2 tsp Oil
- Water as required
For Searing the Mushrooms:
- Boiled Mushrooms
- ½ tbsp Oil
For the Pasta:
- 4 tbsp Butter
- 2 tbsp Refined Flour
- 300 ml Milk
- 2 tsp Oregano
- 1 tsp Red Chili Flakes
- Salt to taste
- 80 gms Mozzarella Cheese shredded
- Prepared Spaghetti
- Prepared Mushrooms
Garnishes:
- 20 gms Mozzarella Cheese shredded
- Parsley optional
Instructions
- Boil water in a pot, add oil and salt, add spaghetti, and cook it for 7-8 minutes till al dente. Retain some pasta water in a glass, rest throw it away, and let the pasta cool down.
- Wash the mushrooms properly, cut them in halves, and boil them in a pot for 5-8 minutes in a mixture of water and salt. Seive away the water.
- Heat up oil in a skillet, and sear the mushrooms on medium flame till they get brown. Then keep them aside on a plate.
- In the same skillet, add butter, refined flour, and milk in 3 batches of equal amounts (100 ml each). Whisk them properly in each round to get a lump-free sauce at the end.
- Add salt, oregano, grated mozzarella, and red chili flakes. Mix well.
- Then add mushrooms and pasta, and coat them well with the sauce.
- Finally, adjust the saltiness of the pasta and garnish it with grated mozzarella, oregano, and red chili flakes. Also, you can sprinkle chopped parsley on top for some freshness.
- Your mushroom alfredo pasta is ready to be served.
Notes
- Add bell peppers: You can also add more veggies to your liking, but I believe a mix of all red, green, and yellow bell peppers works very well with the white sauce. They give a bit of crunch and mingle with contrasting colors which gives the pasta a unique look.
- Use fresh cream instead of milk: You can completely skip the process of making the sauce with milk and refined flour- just simply pour fresh cream over seared mushrooms. I use the milk because it elevates the flavor profile in my opinion.
- You can also use short-form pasta: Don’t stick to just adding long-shaped pasta, try adding penne, macaroni, farfalle, and so on to keep things appealing and fresh.
