Mushroom Fettuccine Alfredo

Mushroom Fettuccine Alfredo


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This recipe for fettuccine Alfredo is quick, easy, and delicious. It's also healthier than the typical fettuccine Alfredo since it doesn't use heavy cream. Give this recipe a try the next time you need to make dinner but don't have much time.

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Time needed

5 min preparation + 15 min cooking

Serving Size / Yield

4 servings


  • 1 lb sliced cremini mushrooms
  • 1 box of fettuccine noodles
  • ½ c grated parmesan cheese
  • 8 T unsalted butter
  • 1 tsp oregano
  • Salt and pepper, to taste
  • 1 C pasta water

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First, cook pasta for eight to 10 minutes in a boiling pot of salted water. Once cooked, strain and set aside. Reserve 1 cup of pasta water. Next, melt butter in a skillet over medium heat. Cook mushrooms in butter until golden brown, about five minutes. Season mushrooms with oregano, salt, and pepper and cook until aromatic. Remove mushrooms from heat and set aside.

Mix remaining butter with pasta in a mixing bowl with ¼ c of pasta water. Mix pasta with water, butter, and cheese. Add remaining pasta water and the browned mushrooms and mix to form a sauce. Season with salt, pepper, and serve.

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