Mushroom Alfredo Sauce
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
5
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Calories
526 kcal
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Course
Main Course
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Cuisine
American
Mushroom Alfredo Sauce
Description
The Mushroom Alfredo Sauce is prepared by first cooking fettuccine noodles to al dente, providing a firm pasta base. Mushrooms are sautéed in olive oil until tender to concentrate their earthy flavor. The sauce starts with melted butter and flour cooked briefly to form a roux, which is then combined with chicken broth, heavy cream, fresh Parmesan cheese, and garlic powder to create a smooth, creamy texture.
After the sauce simmers to blend flavors and thicken, it is seasoned with salt and pepper. Fresh chopped spinach is stirred in near the end to add a mild vegetable component and subtle color contrast. The sauce coats the fettuccine noodles, balancing creamy richness with mushroom umami and a touch of garlic.
This dish serves as a satisfying main course pasta. The recipe yields about five servings. Pair with a light salad or steamed vegetables for a complete meal.
Calorie counts depend on ingredient brands and serving sizes; estimates are provided but may vary. The sauce's consistency and seasoning can be adjusted to preference during cooking.
Ingredients
- 8 ounces fettuccine noodles (about half of a 1 pound size box)
- 1 tablespoon olive oil
- 8 ounces baby bella mushroom sliced
- ¼ cup butter salted
- 2 tablespoons all-purpose flour
- ½ cup chicken broth
- 1 cup heavy cream
- ¾ cup Parmesan Cheese freshly grated
- ½ teaspoon garlic powder
- salt to taste
- black pepper to taste
- 1 cup spinach chopped, fresh
Instructions
- Cook the fettuccine to al dente according to package directions. Drain and set aside. 8 ounces fettuccine noodles
- In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms to the skillet and cook for a few minutes until tender. Remove the mushrooms from the skillet and set aside. 1 tablespoon olive oil, 8 ounces baby bella mushrooms
- Add butter to the skillet and cook over medium-low heat until melted. Whisk in the flour. Cook and stir for about 1 minute. ¼ cup salted butter, 2 tablespoons all-purpose flour
- Add the chicken broth and whisk well, then add the heavy cream, parmesan cheese, and garlic powder; stir well again. ½ cup chicken broth, 1 cup heavy cream, ¾ cup freshly grated parmesan cheese, ½ teaspoon garlic powder
- Increase the heat to medium and bring the sauce to a simmer for 1 minute, stirring constantly. Reduce the heat to low and season with salt and pepper to taste. salt and black pepper
- Stir in the spinach. Cook over low heat for 1 minute then add the mushrooms and fettuccine. Stir well until all of the pasta is coated with the creamy sauce. 1 cup fresh spinach
- Garnish with fresh parsley or basili and serve immediately.
Notes
- This recipe yields about five servings, each one-fifth of the prepared pasta with sauce.
- Calorie counts are estimates and may vary based on ingredients used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Calories | 526kcal | 26% |
| Carbohydrates | 39g | 13% |
| Protein | 15g | 30% |
| Fat | 35g | 54% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 127mg | 42% |
| Sodium | 431mg | 18% |
| Potassium | 420mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1692IU | 34% |
| Vitamin C | 2mg | 2% |
| Calcium | 243mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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