Clean and chop 1 pound mushrooms, then cook them in a large skillet with 1 tablespoon olive oil, ½ 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.
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.
Add 1 cup heavy cream to the mushrooms and simmer on low-heat for 5 minutes or until the cream thickens.Turn the heatoff, add ½ cup grated parmesan and 1 sprinkle grated nutmeg. Stir until parmesan melts.
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.
Sprinkle with1 tablespoon parsley and a twist of freshly ground black pepper.
SUBSTITUTIONS
Pasta: substitute linguine, bucatini, bavette, spaghetti, and pappardelle for fettuccine.Use gluten-free pasta for regular pasta to make this recipe gluten-free.For vegan, look for an egg-free fettuccine to make a vegan dish.Mushrooms: You can use fresh or frozen mushrooms.Butter: Substitute non-dairy butter for butter.Cream: Use non-dairy heavy cream or vegan cream cheese instead of heavy cream.Parmesan: For a vegan alfredo sauce, use a vegan cheese that melts (Vio Life and Simply V).Nutmeg: substitue grated lemon zest for nutmeg.
STORAGEMake 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.