Creamy Mushroom Alfredo With Pappardelle
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This Mushroom Alfredo Recipe combines tender pappardelle and sautéed mushrooms with a rich, creamy Parmesan sauce for a comforting pasta dinner.
When you’re craving a bowl of creamy pasta, this mushroom Alfredo certainly delivers! The wide ribbons of pappardelle are perfect for catching the sauce, while plenty of sautéed mushrooms turn it into a satisfying meat-free dinner that’s especially welcome on a chilly evening.
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Why You’ll Love This Mushroom Alfredo Recipe
- A satisfying meat-free dinner: The generous amount of mushrooms gives the pasta plenty of substance without needing meat.
- Pappardelle works beautifully here: The broad ribbons give that creamy sauce plenty of pasta to cling to.
- Dinner from familiar ingredients: Nothing is particularly hard to find, making this a useful recipe for everyday cooking.
- Make it your own: Try a mixture of mushroom varieties or use whichever fresh mushrooms look good at the store.
- Dinner-party worthy: Despite being straightforward to prepare, a big bowl of creamy pappardelle feels a little more special than an everyday pasta dinner.
Looking for another pasta night idea? Browse our Pasta Recipes for plenty more dishes to try.
Pair Mushroom Alfredo With…
Turn your Mushroom Alfredo into a complete dinner menu with an appetizer, dessert, and something special to drink.
How Do I Make Mushroom Alfredo?
Check out the recipe card below—you can print or save it for later—please leave a review and star rating!
Mushroom Alfredo
Ingredients
- 1 pound pappardelle
- 2 tablespoons butter
- 1 small onion diced, or 2 shallots, diced
- 1 pound mixed mushrooms of choice sliced
- 2 garlic cloves minced
- ½ cup low-sodium chicken broth (chicken stock)
- ¾ cup heavy cream (double cream)
- Sea salt to taste
- Black pepper to taste
- Freshly grated Parmesan cheese to taste
SUGGESTED PRODUCTS
- Dutch Oven or Large Pot
Instructions
- Bring a large pot of salted water to a boil. Cook the pappardelle for approximately 8 minutes, or according to the package directions, until just under al dente. Reserve ½ cup of the pasta cooking water, then drain.
- Melt the butter in a large Dutch oven over medium heat. Add the onion and mushrooms. Sauté until the moisture released by the mushrooms has evaporated and the vegetables are nicely browned.
- Add the minced garlic and sauté briefly until fragrant, taking care not to let it burn.
- Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pan.
- Reduce the heat to medium-low and stir in the heavy cream. Simmer uncovered for 10-15 minutes, stirring occasionally, until the sauce has thickened.
- Season the sauce with black pepper and sea salt to taste.
- Add the drained pappardelle to the sauce and toss gently to coat. Cook for 2-3 minutes, allowing the pasta to finish cooking and absorb some of the sauce. If needed, add the reserved pasta water 2 tablespoons at a time until the sauce reaches your desired consistency.
- Stir in freshly grated Parmesan cheese to taste, then remove from the heat.
- Divide between serving bowls, add extra Parmesan if desired, and serve and enjoy!
Notes
Tips
- Cook the pappardelle slightly under al dente because it will continue cooking for another 2-3 minutes once added to the sauce.
- Don’t forget to reserve ½ cup of the pasta cooking water before draining. The starchy water helps loosen the sauce without making it watery.
- Cook the mushrooms until their released moisture has evaporated and they begin to brown for a deeper, richer flavor.
- Add the garlic only after the mushrooms have browned and cook it just until fragrant to prevent it from burning and becoming bitter.
Substitutions
- Use your favorite combination of mushrooms. Morels, chestnut mushrooms, pioppino, button mushrooms, cremini, and portobello mushrooms are all suitable choices.
- UK readers: UK supermarkets generally sell cremini mushrooms as chestnut mushrooms.
- You can use vegetable broth instead of chicken broth if you prefer a vegetarian dish.
Leftovers
- Let leftovers cool before transferring them to an airtight container and refrigerating.
- Cream sauces thicken considerably when chilled. Add a splash of milk, cream, or broth when reheating to loosen the sauce.
- Reheat gently until piping hot throughout, taking care not to overcook the pasta.
- Freezing isn’t recommended, as cream-based sauces can separate and the pasta may become overly soft after thawing and reheating.
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make Pasta Night Feel a Little Special
This is a great one to save for an at-home date night or a relaxed dinner with friends. Add a crisp salad and some garlic bread, open a bottle of wine, and you’ve got a meal that feels like more effort than it actually was!
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