Damn Delicious

Creamy Mushroom Fettuccine

The creamiest mushroom alfredo sauce you will ever have – a sauce so good, you’ll want to slurp it with a spoon!

Creamy Mushroom Fettuccine - The creamiest mushroom alfredo sauce you will ever have - a sauce so good, you'll want to slurp it with a spoon!

Did you know that parmesan cheese is known as the “King of Italian Cheese“? It is really a fine type of cheese, helping to transform any homemade dish to something truly gourmet, especially with the help of Stella® Cheese.

Now Stella Cheese® has been around since 1923, creating lasagnas, casseroles, and baked potatoes so much more richer and gooier, elevating every day meals to something so fancy and sophisticated. And even with this easy fettuccine dish, it becomes restaurant quality with all that creamy parmesan goodness, sitting in a pool of that heavenly mushroom alfredo sauce.

Except no one will ever know just how easy and simple this dish really is, made in just 30 minutes. Best of all, you can add in more veggies as needed or swap out the spinach for kale, swiss chard or even arugula. It’s up to you, and the possibilities are endless!

For more cheesy goodness, you can find Stella Cheese® on Facebook, Pinterest and Instagram!

Creamy Mushroom Fettuccine

The creamiest mushroom alfredo sauce you will ever have – a sauce so good, you’ll want to slurp it with a spoon!

10 minutes20 minutes

Ingredients:

  • 8 ounces fettuccine
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 pound cremini mushrooms, thinly sliced
  • 1 onion, diced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried dill
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour
  • 3/4 cup vegetable broth
  • 1 cup half and half, or more, as needed*
  • 2 cups baby spinach
  • 1/4 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. Melt butter in a large skillet over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and dill until fragrant, about 1 minute; season with salt and pepper, to taste.
  3. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half until slightly thickened, about 1-2 minutes.
  4. Stir in baby spinach and Parmesan until the spinach has wilted, about 2 minutes. If the mixture is too thick, add more half and half as needed.
  5. Stir in pasta and gently toss to combine.
  6. Serve immediately, garnished with parsley, if desired.

Notes:

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

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Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 426.7 Calories from Fat 135
% Daily Value*
Total Fat 15.0g 23%
Saturated Fat 8.8g 44%
Trans Fat 0.3g
Cholesterol 38.8mg 13%
Sodium 170.0mg 7%
Total Carbohydrate 58.2g 19%
Dietary Fiber 3.6g 14%
Sugars 5.4g
Protein 16.8g 34%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Disclosure: This post is sponsored by Stella® Cheese. All opinions expressed are my own.

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65 comments

  1. Hi if i have a block of butter how do i measure out tablespoons? I hope it is not too dumb a question… i am always confused by it. Also can i use button mushrooms instead of cremini? Thank you!!

  2. This sauce is amazing! It’s my new go-to alfredo recipe, although I don’t always use mushrooms. It’s great with bacon, too! It has the perfect consistency, and I like that it saves a few calories using half and half instead of cream 🙂 I’ve never seen an alfredo recipe that called for dill, and I think it adds a little something special that really makes it extra delicious!

  3. I made this recipe the vegan way and it came out lovely .I substituted soy bean pasta, vegan butter and added water instead of vegetable broth .I also used vegan Parmesan and sprinkled nutritional yeast to make it a little thicker .I also did not use half and half.Thank you so much for the recipe ! I will make this regularly .

  4. Hi can  I make this the night before? 

  5. I worked at olive garden for there alfredo sauce they use heavy whipping cream.

  6. Can i make the sauce ahead of time (like 2 hours before dinner and just reheat the sauce)?

  7. This looks AMAZINGLY yummy! Pasta + mushrooms, + spinach = a meal made in heaven! Is there enough sauce to maybe add some chicken to this dish? Needing some protein in here! 😉 

  8. This was delicious! Thank you for the recipe:)

  9. This is delicious….I used chicken broth and omitted the dill…wonderful dish, thankyou!

  10. Sorry, made as recipe written….not very good..very bland..will not make again.

    • I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.

  11. So good!!!! We added chicken and a bit if lemon juice, then substituted the noodles for black bean noodles and 1% milk instead of half and half. It’s was amazing, definitely becoming a go to, I didn’t know it would be so easy to make.

  12. I made this tonight. Didn’t have any spinach, so I left it out. Served it with sliced chicken breast and over zoodles, instead of fettucini. The 9 year old granddaughter gave it a “happy chair dance” and the grown daughter liked it too (but isn’t in love with zoodles).

  13. I have white mushrooms I just bought do you think those would work?

  14. Just made it on a whim.   Very lovely as meal or side.
    To amp it up next time if deglaze mushrooms, onions and garlic with a bit of dry sherry.   Don’t miss the whipped cream at all. Flavourful but light 

  15. I’ve made this dish twice, first time exactly as the recipe said and it was YUM and the second time (tonight) I made it with pan-seared chicken and used chicken broth instead of veggie broth and I also might have snuck in some dry white wine.  Great dish both veggie and with chicken!  Thanks!!

  16. Could I slice chicken breadt, to put inside. We r meat eaters. Thank.you.. Recipe sounds awesome except lacking.any kind of meat..

  17. Made this for my family this past weekend. I never ever cook from scratch but this looked so delicious I had to give it a try and it was amazing!

  18. I am a mom of six children with a busy schedule always buy easy meals that you just put in the oven and bake.  (Seeing that I never had cooking lessons.) However I am now making home cooked meals and your recipes are amazing!

  19. Husband, daughter, and I loved this dish!  So much lighter than other alfredo sauces without sacrificing taste.  I will be trying more of your vegetarian recipes. 

  20. A big thank you for the nutrition facts which are so important for those of us who need to track these.

  21. I made this tonight and honestly, I thought it lacked flavor. I will say that I did not use fresh parm, which probably would have made a big difference so those who are reading this, don’t use the green bottle =:) I skipped the pasta and used zoodles instead- didn’t miss it at all.

    • Molly, thank you for trying my recipe. I really do hope you get to try this again with fresh Parmesan – it will make a huge difference!

  22. So easy and yet so good! Pure Heaven! Thank you so much for sharing!

  23. made this tonight for the first time. turned out great. thanks as always for sharing.

  24. hello!
    i liked this recipe!

    what can be a good substitute of vegetable broth in this recipe???

  25. Hi is it possible to use coconut milk and coconut cream instead of using dairy milk and cream or maybe even almond milk I don’t use soy or dairy products, but was wondering if it would taste as good.

    Thanks

    • You can certainly try substituting coconut milk/cream but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome but if substitutions must be made due to dietary restrictions, please use your best judgment.

  26. I love pasta recipes like this! I have a similar recipe and the first time I made it for my boyfriend he told me it was “spectacular”. Yum!

  27. Oh em gee — This looks so creamy and full of mushroom goodness! I lovee mushrooms, pretty much my favorite veggie. I can’t wait to make this with EXTRA mushrooms! Haha

  28. hi Chungah,
    Absolutely delicious and yummy. Nice and simple.

  29. Made this tonight, we thought it was good except tasted too much of thyme.

    • I’m so glad you tried this recipe! But if the thyme taste is too strong for your taste, you can omit it completely or add only 1/4 teaspoon for next time.

  30. This is the most delicious recipe! My husband loves it.
    Thank you so very much!

  31. Chung-Ah, this pasta looks outrageously good. . and LOVE your new photo!!! you look so pretty and wow, your hair is so long!!! gorgeous!!

  32. Your posts always make me so hungry. Could literally have just finished a bowl of pasta…see this…and then suddenly I need more food. The creamy mushroom sauce on this looks delicious! 🙂 PINNED.

  33. So excited about this recipe! Do you thinking adding grilled chicken or shrimp would be an excellent addition? Or do you think it will take away from this delicious? If so what would you suggest seasoning them with? Fresh thyme and garlic? Thanks for the post!

  34. What a wonderful dish…everyone loved it…thanks for making my dinners easy and delicious.

  35. I love the cremini mushrooms in this, such a great pasta dish!

  36. This looks great and a little lighter than the heavy and thickly creamy noodles I am used to seeing. I love that you used Cremini’s – love the texture. Will definitely give it a try!

  37. What is the actual serving size? I do not see that posted on this website for some reason. thanks!

    • The serving size is not listed for my recipes as it really varies for each recipe and is nearly impossible to measure out a single serving. However, the amount of servings is always listed as a guide as to how many people the recipe should feed.

  38. This looks like classic comfort food as well as a nice meatless meal idea as well. I like that this has a decent amount of protein and the texture of mushrooms is a nice replacement for meat.

  39. How man6 calories is this dish? Thanks

  40. I like this recipe, but I have to use lactose free milk. Is there a similar cream?

    • I am not aware of a cream like that. It may be best to substitute lactose-free milk.

    • Organic valley makes a lactose free half and half… I used it and the dish came out great! Very creamy! You should be able to find it at a whole foods, sprouts, or other healthy market in your area

  41. Yum – thanks so much and have a great weekend!

  42. Would it be ok to use chicken broth ??

  43. if i wanted to double recipe to one pound of pasta would i double all ingredients along with pasta?

    • Yes! 16 ounces = 1 pound so if you are doubling the pasta, it would be best to double the entire ingredient list.

  44. Pasta is one of my favourite easy meals and this looks super good!

  45. This looks like the perfect quick weeknight meal. I love all the ingredients you used, especially the spinach and parm!

  46. What a deliciously creamy and vegetarian dish 😀 I can definitely dig it! Is it possible to use light cream instead of the half and half? I don’t think we have that here in Glasgow you see! I haven’t seen it in the shop, but want to try this 😀 x

    • Jules, I have never tried light cream before but there are various substitutions for half and half that are listed in the NOTES sections.