Teresa's Recipes
Mushroom and Parmesan Alfredo Pasta
Savor the sophistication of this Mushroom and Parmesan Alfredo pasta. The earthy, robust flavor of mushrooms melds effortlessly with the rich, savory notes of Parmesan cheese, culminating in a creamy, delightfully decadent pasta dish that is truly a culinary ticket to the rustic Italian countryside. Ideal for a tranquil dinner at home or an intimate gathering, this dish promises to deliver a comforting, gourmet pasta experience.
Ingredients
- 2 tablespoons, freshly chopped Parsley
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 cup, freshly grated Parmesan cheese
- 1 cup Heavy cream
- 3 cloves, minced Garlic
- 2 cups, sliced Mushrooms
- 2 tablespoons Unsalted butter
- 8 ounces (half a box) Pasta
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 570
- Fat: 35g
- Carbs: 45g
- Protein: 20g
- Sodium: 800mg
- Sugar: 3g
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook as per package instructions until al dente. Drain and set aside.
- Meanwhile, in a large skillet over medium heat, melt the butter.
- Add the sliced mushrooms and minced garlic to the skillet. Sauté for about 5-7 minutes, until the mushrooms become golden brown and tender.
- Pour the heavy cream into the skillet with the mushrooms and garlic. Bring the mixture to a simmer, stirring occasionally. Simmer for 2-3 minutes until the cream thickens slightly.
- Lower the heat and stir in the freshly grated Parmesan cheese until fully melted and the sauce is smooth. Season with salt and pepper to taste.
- Add the cooked pasta to the skillet. Toss until the pasta is well coated in the creamy Alfredo sauce.
- Garnish with freshly chopped parsley and serve hot. Enjoy the authentic taste of Italy right in your home!
Tips
- You may replace parsley with fresh basil for a different flavor profile.
- For a lighter version, substitute heavy cream with half-and-half or milk.