Mushroom Alfredo Pasta ( Easy & Creamy )
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!
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.
