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Date Night Mushroom Fettuccine Alfredo Recipe

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★★★★★

4.6 from 128 reviews

Date Night Mushroom Fettuccine Alfredo is a creamy, indulgent pasta dish featuring sautéed cremini mushrooms, fragrant herbs, and a luscious homemade Alfredo sauce made with a touch of white wine, vegetable broth, and parmesan cheese. This recipe combines simple ingredients into a flavorful and comforting meal perfect for a romantic dinner or special occasion.

Ingredients

Scale

Pasta

  • 1 lb fettuccine pasta

Mushroom Sauce

  • 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

  1. Cook Pasta: Cook fettuccine according to the box instructions. Reserve ¼ cup of the pasta water before draining the pasta. Set the cooked pasta aside.
  2. Sauté Mushrooms: Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the sliced mushrooms and cook for 5 minutes, stirring frequently until the mushrooms soften and release their juices.
  3. Add Garlic: Stir in the minced garlic and cook for 1 minute more until fragrant.
  4. Deglaze Pan: Pour in the white wine or white wine vinegar and scrape the browned bits from the bottom of the skillet to incorporate that rich flavor into the sauce.
  5. Make Roux: Add the remaining 2 tablespoons of butter to the skillet. Once melted, stir in the flour and cook for 2 minutes while stirring frequently to form a roux.
  6. Add Liquids: Slowly whisk in the vegetable broth followed by the skim milk, ensuring the mixture is smooth and free of lumps.
  7. Simmer Sauce: Bring the sauce to a gentle simmer, then reduce heat to medium-low. Cook for 3 to 4 minutes, stirring occasionally, until the sauce thickens slightly.
  8. Finish Sauce: Reduce heat to low. Stir in the freshly shredded parmesan cheese until melted and smooth. Cook for an additional minute. Add the fresh thyme, oregano, and season with salt and pepper to taste.
  9. Combine Pasta and Sauce: Remove the skillet from the heat. Add the cooked fettuccine to the sauce and toss to coat well. Slowly add the reserved pasta water, one tablespoon at a time, until the sauce reaches your desired consistency (approximately 2 tablespoons).
  10. Serve: Garnish with any remaining fresh herbs and serve immediately for best flavor and texture.

Notes

  • White wine vinegar can be used as a substitute if you don’t have white wine available.
  • Reserve some pasta water to adjust the sauce consistency and help it coat the pasta smoothly.
  • Use freshly shredded parmesan cheese for the best flavor and better melting quality.
  • Feel free to swap fettuccine for other pasta shapes like linguine or tagliatelle depending on what you have on hand.
  • For a richer sauce, you can substitute skim milk with whole milk or half-and-half.
  • Cooking the mushrooms first until they release their juices enhances the dish’s umami flavor.

Keywords: fettuccine alfredo,mushroom alfredo pasta,cremini mushrooms pasta,date night recipe,italian pasta recipe,homemade alfredo sauce,vegetarian pasta,dinner recipe

Find it online: https://cheframi.com/date-night-mushroom-fettuccine-alfredo-recipe/