Mushroom Alfredo Pasta

My favorite pasta ever, probably because there is so much nostalgic value to it here’s the recipe for the best Mushroom Alfredo Pasta. It’s creamy, and cheesy with the delicious flavor of mushrooms which makes a must-try. It is really easy to make, in fact, I like to cook the mushrooms and make the sauce in one pot which gives it added flavor. I like to use spaghetti for this recipe, but this works with any pasta shape. Kids and adults will love this pasta I can say because I have loved this pasta for over 20 years. The seasonings balance all the flavors so well making this a must-try! I make this whenever I want some comfort food.

Happy Cooking!

Servings: 4-6 servings

Prep Time: 5-10 mins

Cooking Time: 15-20 mins

Total Time: 30-35 mins

Ingredients: 

• 12-14 oz spaghetti or pasta of your choice

• 1.5 tbsp butter

• 1 tbsp chili oil (optional; use another 1 tbsp butter if you’re not using chili oil)

• 12-15 white or Bella mushrooms sliced 

• 2.5 tbsp flour 

• 1.25-1.75 cups whole milk

• 1/2 cup pasta water 

• 1/2 cup heavy cream 

• 1 tsp Salt as per taste

• 1/3 tsp Pepper

• 1/2-1 tsp Chili flakes

• 1/2 tsp Oregano 

• 1/4 tsp Nutmeg powder or ajwain

• 1/2- 1 tsp Garlic powder

• 1/2 tsp Sugar 

• 3 tbsp cream cheese 

• 1/3 cup mozzarella cheese 

• 2.5 tbsp chopped parsley 

• Grated parmesan cheese to garnish

Directions: 

1. Put water with some salt to boil in a saucepan and boil the pasta till al dente. I like to boil the pasta when the sauce is being cooked so I can directly add the boiled pasta to the sauce.

2. Put a pan on low-medium heat and add butter and oil.

3. Once it starts warming up add sliced mushrooms. Saute for 5-6 mins till it starts releasing water and is almost cooked through.

4. Add flour and saute for 2-3 mins. It will coat the mushrooms, don’t worry it will mix in with the milk.

5. Keep the pan on medium heat and add 3/4 cup milk and mix well. The flour will mix with the milk and it will thicken, keep stirring and the lumps will go away.

6. Add 1/2- 3/4 cup more milk, heavy cream, and pasta water, with cream cheese, salt, garlic powder, sugar, chili flakes, oregano, pepper, and ajwain. Mix well till it all comes together.

7. Let it cook and simmer for 2-3 mins till it thickens.

8. Add cheese and parsley and cook for 1-2 mins.

9. Add boiled pasta and mix it in for 1-2 mins till the sauce coats it well.

10. Serve garnished with grated parmesan cheese and a parsley leaf.

Notes/Tips:

• You can use any pasta shape you like, my favorite is spaghetti.

• If you want a homemade chili oil recipe - click here.

• If you love mushrooms, you can use more mushrooms if you want.

• Keep stirring when you add the milk to the pot, this will help break down the flour lumps.

• Make sure you cook the sauce and let it simmer to thicken.

• If you want to make the sauce separately- cook the mushrooms and add white sauce, cream cheese, and extra seasonings and mix well and add pasta.

• I like to cook the mushrooms and make the sauce in the same pot for the added mushroom flavor.