Mushroom Alfredo is a creamy, rich, and irresistible pasta dish where sautéed mushrooms meet a velvety homemade Alfredo sauce.

You can make this recipe with dairy or non-dairy ingredients in 15 minutes for an easy and satisfying dinner.

Mushroom Alfredo with a silver fork

Pasta with Alfredo sauce is a popular Italian-inspired American recipe. While the original recipe for fettuccine Alfredo is delicious as is, we love it even more with added veggies.

If you are wondering how to add mushrooms to your Alfredo sauce, you are in the right place.

The flavor and texture of browned mushrooms are a perfect flavor match to the cream, butter, and parmesan in Alfredo sauce.

You can make this recipe with dairy ingredients or substitute non-dairy alternatives for the cream, cheese, and butter.

No matter which ingredients you use, this vegetarian meal is rich, creamy, smooth, tasty, and so easy to make you’ll want to do it every night. It’s a guaranteed crowd-pleaser.

Uh, and if you are looking for something a little lighter, check out our cauliflower Alfredo sauce.

Fettuccine Mushroom Alfredo in a bowl

Mushroom Alfredo sauce video

Ingredients & Substitutions for mushroom Alfredo

Mushroom Alfredo ingredients

Find the complete recipe with ingredients and instructions in the recipe box at the bottom of the page.

Pasta

Alfredo sauce is often served with Italian tagliatelle or fettuccine noodles.

Typically fettuccine and tagliatelle contain eggs, but you can also find them without egg.

Mushroom alfredo is delicious with most long-shaped pasta types. Try linguine, bucatini, bavette, spaghetti, and pappardelle.

Can you make mushroom Alfredo with a short pasta type?

Sure, use whatever pasta you have, from penne to fusilli, rotini to farfalle. It’s going to taste delicious no matter what pasta you use.

Substitute gluten-free pasta for regular pasta to make this recipe gluten-free.

Mushrooms

Get a mix of white and brown mushrooms, such as button mushrooms, cremini mushrooms, baby Bella mushrooms, and portobello mushrooms. You can use fresh or frozen mushrooms.

Want even more vegetables? Add in a handful of spinach or a cup of frozen peas.

Butter

Use unsalted butter (best if European-style butter) or non-dairy butter.

Cream

Use heavy cream or non-dairy heavy cream.

If you can’t find non-dairy cream, substitute vegan cream cheese, which is easier to find in most stores.

In this case, you’ll also need a little plant milk to make the vegan cream cheese saucy.

Parmesan cheese

Grated parmesan (Grana Padano or Parmigiano Reggiano) or a vegan cheese that melts.

I like Vio Life and Simply V, but there are many more.

Remember that while most Vegan products might be an excellent ethical and environmentally friendly alternative to nonvegan ones, they are often ultra-processed and not as healthy as advertised.

Garlic

Grated or minced garlic is a classic in Alfredo sauce.

Nutmeg or lemon zest

To take this dish to the next level, add a small amount of grated nutmeg, which is a great flavor match with the butter and cream.

If you don’t like grated nutmeg, try a small amount of grated lemon zest.

Parsley

Fresh flat-leaf parsley, finely chopped and added on top before serving.

Salt and pepper

Sea salt or, kosher salt, and freshly ground black pepper.

Mushroom Alfredo with fork and parsley

How to make Mushroom Alfredo

Find the complete recipe with ingredients and instructions in the recipe box at the bottom of the page.

Clean and chop the mushrooms. To clean the mushrooms, rub the dirt off with a paper towel if not soiled.

Try not to wash the mushrooms with water because they’ll absorb it, get soggy, and take longer to brown.

Cook the mushrooms in a large skillet with olive oil, salt, and pepper on high heat for about 5 minutes until well browned. Stir often.

Mushrooms in a big pot

The mushrooms will release water. Keep cooking them until all the water is gone and they start sticking to the pan.

Keep browning the mushrooms on medium heat on the dry pan for another few minutes. Brown color equals flavor.

browned mushrooms on a skillet

Add butter and grated garlic, and sauté for one minute, stirring often.

Now, you can boil the pasta in a large pot with plenty of salted water.

butter and garlic with mushrooms

Add the cream and simmer for about 5 minutes or until the cream thickens.

Turn the heat off and add the parmesan cheese and grated nutmeg. Stir the parmesan in the sauce until it melts.

Mushroom Alfredo sauce

When the pasta is al dente, drain it and add it to the mushroom Alfredo sauce. Add some pasta cooking water if the sauce gets too thick.

Stir the pasta in the sauce until fully coated, then serve immediately.

Tip: If your pasta gets thick and pasty, add a ladleful of pasta cooking water to thin it up.

Creamy mushroom alfredo in a skillet

Serve in a bowl and garnish with chopped fresh parsley and a twist of freshly ground black pepper.

Mushroom Alfredo with fork and parsley

Serving suggestions

This pasta Alfredo recipe is a quick dinner idea that you can serve on its own or pair with a veggie-packed side dish, for example:

Variations

Cauliflower Alfredo

Cauliflower Alfredo with roasted cauliflower

If you want a lighter alternative to Alfredo sauce, try our cauliflower alfredo. We substitute blended cauliflower and ricotta cheese for the cream and butter.

It’s Louise’s favorite Alfredo sauce, and we are sure you’ll love it too!

Check out our cauliflower Alfredo sauce.

Alfredo with broccoli florets

Cauliflower Alfredo with broccoli

Granted, we are obsessed with adding veggies to our food, and there is no better way to get your greens than adding them to a creamy pasta dish.

It’s a variation of our cauliflower Alfredo, it’s with broccoli florets, and it’s delicious. Check it out!

Storage

Make ahead: Mushroom alfredo pasta doesn’t store well because it gets sticky and pasty, so we don’t recommend making it in advance.

Refrigerator: If you have leftovers, let them cool down completely at room temperature, then store them in an airtight container in the fridge for up to 24 hours.

Reheat: You can reheat it on a pan with a dash of water in the microwave. Alternatively, add it to an oven dish, mix in more veggies, sprinkle with some cheese, and bake for 10 minutes until golden.

Freezer: This recipe is not suitable for freezing.

Mushroom Alfredo in a bowl with a fork

Tips

  • Brown the mushrooms: Make sure they are well browned on a hot pan to make them flavorful.
  • Add parmesan with heat off: Parmesan cheese tends to get lumpy if added with the heat on. This is true for many recipes such as risotto, cacio e pepe, and more. The solution is to add the parmesan to the hot cream off the heat.
  • Serve immediately: Don’t let your mushroom Alfredo pasta sit in the pan; it’ll thicken up and get all sticky and pasty.

Questions

Can you substitute heavy cream in Alfredo sauce?

You can substitute cream cheese or vegan cream cheese for heavy cream in Alfredo sauce. In this case, you must add a splash of milk to make the sauce thinner.

You can also substitute blended cauliflower for cream. We explain how to do that in our cauliflower Alfredo sauce recipe.

How much pasta per person?

Guidelines recommend 2.1 to 3.5 ounces or 60 to 100 grams of pasta per person, depending on your calorie needs.

Pasta portion sizes vary if you have pasta as a main and only meal or if it’s part of a 2 – 3 course menu.

Also, remember that a simple pasta with tomato and basil will have substantially different calories and macros than this rich Alfredo sauce.

For this recipe, we recommend keeping the portion size small, at around 2 ounces per person.

More mushroom recipes

If you love mushrooms, get inspiration from these easy mushroom recipes with few ingredients:

More easy pasta recipes

Love pasta and only have 30 minutes? Not a problem; these quick and easy pasta recipes are perfect for weeknight dinners:

For many more 30-minute meal ideas, check out our 30-minute meal category page.

Mushroom Alfredo with a fork

Mushroom Alfredo

By: Nico Pallotta
5 from 11 votes
Mushroom Alfredo is a creamy, rich, and irresistible pasta dish where sautéed mushrooms meet a velvety homemade Alfredo sauce.
You can make this recipe with dairy or non-dairy ingredients in 15 minutes for an easy and satisfying dinner.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 5 people
Course: Dinner, Main
Cuisine: American

Ingredients

  • 12 ounces fettuccine or tagliatelle
  • 1 pound mushrooms white, brown, portobello
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 2 twists black pepper
  • 3 tablespoons unsalted butter or non-dairy butter
  • 2 cloves garlic grated
  • 1 cup heavy cream or non-dairy cream
  • ½ cup grated parmesan or non-dairy cheese
  • 1 sprinkle grated nutmeg or grated lemon zest
  • 1 tablespoon parsley chopped

Instructions 

  • Clean and chop 1 pound mushrooms, then cook them in a large skillet with 1 tablespoon olive oil½ teaspoon salt, and 2 twists black pepper on high heat for 5 minutes.
    Tip: The mushrooms will release water. Keep cooking them until all water is gone, the pan is dry, and the mushrooms get brown.
    browned mushrooms on a skillet
  • Add 3 tablespoons unsalted butter and 2 cloves garlic (grated), and sauté for one minute, stirring often.
    Now you boil 12 ounces fettuccine in a large pot with salted water.
    butter and garlic with mushrooms
  • Add 1 cup heavy cream to the mushrooms and simmer on low-heat for 5 minutes or until the cream thickens.
    Turn the heat off, add ½ cup grated parmesan and 1 sprinkle grated nutmeg. Stir until parmesan melts.
    Mushroom Alfredo sauce
  • When the pasta is al dente, drain it and add it to the sauce. Add a ladleful of reserved pasta water if sauce gets too thick.
    Toss until the pasta is fully coated in sauce, then serve immediately.
    mushroom alfredo in a skillet
  • Sprinkle with 1 tablespoon parsley and a twist of freshly ground black pepper.
    Mushroom Alfredo with fork and parsley

Video

Creamy Mushroom Alfredo

Notes

Nutrition information is an estimate for 1 portion of mushroom Alfredo pasta out of 5 with dairy and egg-based fettuccine.
Nutrition information for Vegan Mushroom Alfredo is 525 kcal, 62 g Carbs, 15 g Protein, 26 g Fat, 7 g Saturated Fat, 3 g Polyunsaturated Fat, 5 g Monosaturated Fat, 0 g Cholesterol.
STORAGE
Make ahead: Mushroom Alfredo pasta doesn’t store well because it gets sticky and pasty, so we don’t recommend making it in advance.
Refrigerator: If you have leftovers, let them cool down completely at room temperature, then store them in an airtight container in the fridge for up to 24 hours.
Reheat: You can reheat it on a pan with a dash of water in the microwave. Alternatively, add it to an oven dish, mix in more veggies, sprinkle with some cheese, and bake for 10 minutes until golden.
Freezer: This recipe is not suitable for freezing.
ALSO ON THIS PAGE

Nutrition

Calories: 574kcal, Carbohydrates: 55g, Protein: 17g, Fat: 33g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0g, Cholesterol: 138mg, Potassium: 535mg, Dietary Fiber: 3g, Sugar: 5g, Vitamin A: 1108IU, Vitamin B6: 0.3mg, Vitamin C: 4mg, Vitamin E: 1mg, Vitamin K: 18µg, Calcium: 154mg, Folate: 39µg, Iron: 2mg, Manganese: 1mg, Magnesium: 56mg, Zinc: 2mg
Tried this recipe? Leave a comment below or mention @theplantbasedschool on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.

Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

Easy right?

5 from 11 votes (8 ratings without comment)

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Recipe Rating




6 Comments

  1. 5 stars
    Ok Nico this was sooooo good! This is my first time making fettuccine alfredo and wow. Taste WAY better than the one I usually buy for over $20 at a restaurant near home. I made it with TJ’s vegan butter and turned out great.

    1. That’s great Ali. Sounds like an economical alternative to your usual restaurant meal – amazing.
      Thanks so much for leaving a comment. Kindest,
      Louise

  2. 5 stars
    This is delicious and so satisfying! A wonderful weeknight meal. An earlier reader commented about the use of butter and may have been confused that this recipe said it did not contain butter. Reading the entire recipe, you’ll find it is NOT the usual type of recipe for the site, as clearly noted in the text. However, he mentions that the recipe can be made vegan-friendly if that is desired. Hope this helps.

    1. Hi Susan,
      Thanks so much for your comment. I’m very happy you liked it 🙂
      Have a wonderful week ahead. Kindest,
      Louise