Name: Date Night Mushroom Fettuccine Alfredo Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 lb fettuccine pasta; 8 ounces cremini mushrooms, sliced; 2 cloves garlic, minced; 1 tablespoon extra virgin olive oil; 3 tablespoons unsalted butter; 2 tablespoons unbleached, all purpose flour; 2 tablespoons white wine or white wine vinegar; 1 cup vegetable broth; 1 cup skim milk (fat free); 1 cup parmesan cheese, freshly shredded; ½ teaspoon fresh thyme leaves, roughly minced; ½ teaspoon fresh oregano, roughly minced; Salt and pepper to taste

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Introduction

Date Night Mushroom Fettuccine Alfredo is a creamy, comforting pasta dish perfect for a cozy evening in. With tender mushrooms, fresh herbs, and a rich, cheesy sauce, it’s easy to make yet feels special enough to impress. Let this recipe bring a touch of elegance to your dinner table.

A white plate holds a serving of creamy pasta mixed with small pieces of browned ground meat and sliced mushrooms. The pasta is coated evenly with a thick, light beige sauce that looks smooth and rich. The meat bits and mushrooms are spread throughout the dish, adding darker brown and light tan colors that contrast with the pale pasta. Small green herbs are sprinkled lightly on top, giving a subtle touch of freshness. The plate sits on a white marbled surface, making the warm colors of the pasta stand out. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb fettuccine pasta
8 ounces cremini mushrooms, sliced
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
3 tablespoons unsalted butter
2 tablespoons unbleached, all purpose flour
2 tablespoons white wine or white wine vinegar
1 cup vegetable broth
1 cup skim milk (fat free)
1 cup parmesan cheese, freshly shredded
½ teaspoon fresh thyme leaves, roughly minced
½ teaspoon fresh oregano, roughly minced
Salt and pepper to taste

Instructions

Step 1: Cook the fettuccine according to the box instructions. Reserve ¼ cup of the pasta water and then drain the pasta.
Step 2: While the pasta cooks, heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the sliced mushrooms and cook for about 5 minutes until softened and juices release, stirring frequently.
Step 3: Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Step 4: Pour in the white wine or vinegar and scrape up any browned bits from the bottom of the skillet.
Step 5: Add the remaining 2 tablespoons of butter. Once melted, stir in the flour and cook for 2 minutes, stirring frequently to form a roux.
Step 6: Slowly whisk in the vegetable broth until smooth, followed by the milk, stirring constantly.
Step 7: Bring the sauce to a simmer, then reduce heat to medium low and cook for 3-4 minutes, stirring occasionally, until it thickens slightly.
Step 8: Reduce the heat to low and stir in the parmesan cheese until the sauce is smooth. Cook for another minute, then add the fresh thyme, oregano, and salt and pepper to taste.
Step 9: Remove from heat. Toss the cooked fettuccine into the skillet, coating the pasta evenly with the sauce. Add reserved pasta water a tablespoon at a time to reach your desired sauce consistency (about 2 tablespoons).
Step 10: Garnish with any remaining herbs and serve immediately for the best flavor and texture.

Tips & Variations

Use white wine vinegar if you don’t have white wine; it adds a nice tang without alcohol.
Fresh herbs brighten the dish—feel free to swap thyme and oregano for basil or parsley.
For a richer sauce, substitute whole milk or half-and-half instead of skim milk.
Feel free to add cooked chicken or shrimp for extra protein.
If you don’t have cremini mushrooms, button mushrooms or shiitake also work well.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or broth to loosen the sauce if it has thickened.

How to Serve

A white plate holds a serving of fettuccine pasta mixed with small pieces of cooked mushrooms and bits of ground meat, all coated in a creamy beige sauce with green herb flecks scattered on top. The noodles are twisted and layered in a casual pile, showing the sauce clinging to the strands and the ingredients evenly spread throughout. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, other long pasta like linguine, tagliatelle, or even regular spaghetti can substitute. Just adjust cooking time according to the package instructions.

How can I make this recipe vegan?

Use plant-based butter, a non-dairy milk like almond or oat milk, and a vegan parmesan substitute or nutritional yeast to keep it creamy and flavorful without dairy.