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!
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Creamy Mushroom Fettuccine
Ingredients
- 8 ounces fettuccine
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 pound cremini mushrooms, thinly sliced
- 1 onion, diced
- ½ teaspoon dried thyme
- ¼ teaspoon dried dill
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour
- ¾ cup vegetable broth
- 1 cup half and half, or more, as needed*
- 2 cups baby spinach
- ¼ cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- 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.
- 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.
- 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.
- Stir in pasta and gently toss to combine.
- Serve immediately, garnished with parsley, if desired.
Notes
Did you make this recipe?
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Disclosure: This post is sponsored by Stella® Cheese. All opinions expressed are my own.
I followed this recipe to the “T” and made it with my own homemade fettuccine. It was to die for. Something you would expect in a Michelin 5 star restaurant..
Great recipe! Added a dash of nutmeg and crumbled bacon. Used chicken stock.
Yum!
This was delicious and so easy! Big hit for meatless Monday. I’m sure adding fennel sausage could take it over the top!
This was so delicious.
Great dish! I never use flour for any of my cream sauce recipes though… Whisk whisk whisk on high heat.. No flour EVER needed for any sauce. Learned this trick from a chef that suffers from crohns. Lol. I added zucchini slivers but I’m weird. Lol. Great recipe!
This was so tasty! If needing protein, just add some grilled chicken or shrimp!
Simple to make. Fed my husband and I good-sized servings and one lunch sized serving left over. I think it could use more spinach-maybe double it. Also, needs lots of salt. My husband and I enjoyed it, though. We had corn on the cob as a side dish. I didn’t make any changes to the recipe.
I love this recipe, I’m used to making fettuccine Alfredo with whipping cream only – loved the addition of vegetable broth! I added some (aka a lot) red pepper flakes during the part where you add thyme, gave the perfect little kick to it.
Yes I love you cooking
First time making this and oh my…oh my oh my oh my! Bloody amazing.
I only had fusilli pasta and closed cup mushroom but its so delicious I cant explain. Cant wait to try another recipe.
And can I finally add so easy peasy and defo adding this to my weekly fmaily meals.
Love from the uk
I love this recipe! I have made it several times and it is always a hit. I’ve added left over diced roasted chicken, delish! And also made it with morel mushrooms when in season…beyond delicious. It is a go to favorite in our household!
Making it tonight, second time in a week while the morels are fresh. Salivating already.
Keep the great recipes coming!
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!!
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!
We’re so glad you enjoyed this so much, Linda!
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 .
Vegetable broth is vegan.
Hi can I make this the night before?
Yes, absolutely.
I worked at olive garden for there alfredo sauce they use heavy whipping cream.
Can i make the sauce ahead of time (like 2 hours before dinner and just reheat the sauce)?
Yes, of course! You can always thin it out with additional half and half or milk.
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! 😉
Yes, 100%!
This was delicious! Thank you for the recipe:)
This is delicious….I used chicken broth and omitted the dill…wonderful dish, thankyou!