Name: Spinach, Mushroom, and Ricotta Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 12 ounces fettuccine pasta; 1 pound mixed mushrooms (cremini and shiitake), sliced ¼-inch thick; 1 cup heavy whipping cream; ¾ cup grated Parmigiano-Reggiano cheese, plus extra for serving; 3 garlic cloves, minced; 2 tablespoons unsalted butter; 1 tablespoon fresh thyme leaves (or 1 teaspoon dried); ¼ cup dry white wine (optional; sub vegetable broth); Zest of 1 lemon; Salt and freshly ground black pepper, to taste; Optional: Truffle oil for drizzling

Indulge in silky Mushroom Alfredo Pasta, where tender fettuccine entwines with sliced cremini and shiitake mushrooms in a velvety Parmesan cream sauce infused with garlic and thyme. This luxurious vegetarian twist on the Italian classic, finished with cracked pepper and lemon zest, delivers rich, garlicky comfort in just 25 minutes—elegant enough for date nights, easy for everyday bliss.

Why You’ll Love This Recipe

Mushroom Alfredo Pasta is the decadent dream you didn’t know you needed, transforming humble mushrooms into a forest-floor feast bathed in the creamiest, most addictive sauce that clings to every noodle like it was meant to be. Imagine the nutty chew of fettuccine yielding to plump, golden mushrooms that soak up garlic’s whisper and thyme’s herbal hug, all enveloped in a Parmesan-kissed cream that’s indulgent yet surprisingly light—no heavy regret, just pure satisfaction. You’ll adore its foolproof charm: it’s a one-pan wonder for minimal cleanup, relying on staples like heavy cream and dried pasta that you likely have on hand, yet it punches way above with truffle oil vibes minus the splurge. For the wellness crowd, mushrooms bring immune-boosting selenium and B vitamins, while the sauce’s balance keeps it from tipping into excess. It’s forgiving for newbies—stir and simmer, no precision required—but wows with restaurant polish, filling your space with heady aromas that turn cooking into therapy. Customize endlessly for vegan swaps or gluten-free twirls, and leftovers? They reheat into even deeper flavor. This isn’t just pasta; it’s a love letter to cozy indulgence, the kind you’ll bookmark, share, and crave on repeat for its effortless wow factor.

Yield: Serves 4

Spinach, Mushroom, and Ricotta Pasta

Velvety fettuccine in garlicky mushroom Alfredo sauce—rich, earthy indulgence ready in 25 minutes.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

12 ounces fettuccine pasta
1 pound mixed mushrooms (cremini and shiitake), sliced ¼-inch thick
1 cup heavy whipping cream
¾ cup grated Parmigiano-Reggiano cheese, plus extra for serving
3 garlic cloves, minced
2 tablespoons unsalted butter
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
¼ cup dry white wine (optional; sub vegetable broth)
Zest of 1 lemon
Salt and freshly ground black pepper, to taste
Optional: Truffle oil for drizzling

Instructions

Boil brigade begins: Fill a large pot with salted water and crank to a boil for the fettuccine—this gets your noodles napping while sauce simmers. A pinch of salt makes them sing; aim for that lively bubble to shave off cooking time later.
Mushroom prep party: While water heats, slice mushrooms evenly for uniform cooking—thicker for chew, thinner for crisp. Mince garlic, pick thyme leaves, and zest lemon; this speedy chop keeps you ahead, turning chaos into calm kitchen rhythm.
Pasta plunge: Drop fettuccine into boiling water and cook al dente per package, about 8-10 minutes—stir once to uncoil. Reserve ½ cup starchy water (sauce superpower!) before draining; a quick oil toss prevents sticking. Set aside, saucy dreams brewing.
Butter bloom: In a wide skillet over medium heat, melt butter until foamy and fragrant—like a golden invitation. Toss in mushrooms with a sprinkle of salt; spread flat and let sear 3-4 minutes undisturbed for those caramelized crowns that scream umami.
Garlic and herb hello: Flip mushrooms, add minced garlic and thyme, stirring for 1 minute until everything mingles in aromatic harmony—watch garlic like a hawk to golden, not scorched. The kitchen's perfume? Pure pasta poetry in motion.
Wine whirl (or broth boost): Pour in white wine (or broth), scraping pan bits for flavor gold—let bubble 2 minutes to reduce by half, concentrating that tangy essence. This deglaze step elevates humble to heavenly without a hitch.
Cream cascade: Lower heat to medium-low and pour in heavy cream, stirring to coat mushrooms in a gentle simmer for 3 minutes— it’ll thicken slightly, hugging every slice like a warm embrace. Off heat now; we're building silk, not scald.
Cheese enchantment: Sprinkle in grated Parmesan off heat, whisking vigorously until melted and smooth—no direct flame to seize it up. Stir in lemon zest and a grind of pepper, then splash reserved pasta water for glossy perfection. Taste: creamy, zesty bliss? Check!
Noodle nestle: Add drained fettuccine to the skillet, tossing with tongs over low heat for 1-2 minutes until strands glisten saucily—more pasta water if needed for that ideal cling, not pool. Mushrooms peek through like treasures in a creamy sea.
Plate and pamper: Twirl into preheated bowls, drizzle optional truffle oil for luxe, and grate extra cheese with pepper cracks. Serve forthwith alongside crusty bread— you've whipped up Alfredo artistry! Savor slowly, and plot your encore.

Notes

Vegetarian staple; veganize with plant cream and nut Parmesan sub. High-fat cream—portion mindfully for diets. Use gluten-free fettuccine if celiac; test for sauce absorption. Fresh thyme trumps dried 3:1 ratio. Consult allergist for dairy sensitivities.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 521Total Fat 34gSaturated Fat 20gUnsaturated Fat 14gCholesterol 259mgSodium 131mgCarbohydrates 37gFiber 5gSugar 5gProtein 15g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Sauté mushrooms in batches over high heat to coax out their natural sugars for caramelized edges—crowding leads to steam, not sear. For a lump-free Alfredo, whisk cream and cheese off heat first, then gently reheat to avoid separation; a splash of pasta water is your emulsifier hero. Infuse thyme by steeping stems in the warming cream for subtle earthiness without bits. Freshly grate Parmesan for meltier integration—pre-shredded has anti-caking agents that resist. Under-salt the sauce since cheese brings plenty; taste as you go. Add lemon zest at the end for brightness that lifts the richness without curdling. If sauce thickens too much on standing, stir in warm broth. Pro tip: Twirl fettuccine on forks for that classic pile-up presentation, and grate extra cheese tableside for interactive flair. Serve with grilled asparagus spears to echo the garlicky theme.

Ingredients Notes

Fettuccine Pasta: The wide, flat ribbons of egg-enriched pasta are non-negotiable for trapping the lush sauce in every fold—bronze-die cut from Italian brands offers superior texture and sauce grip, cooking to a tender al dente that holds its own against the mushrooms.
Mixed Mushrooms (Cremini and Shiitake): A pound sliced ¼-inch thick to promote even browning and moisture release; cremini for their buttery density and shiitake for smoky umami—fresh specimens yield the best juiciness, but wipe gently with a damp cloth rather than rinse to preserve integrity.
Heavy Whipping Cream: Forms the sauce’s silken backbone, its high fat content ensuring stability and mouth-coating luxury—organic if possible for cleaner taste, reduced with half-and-half for a lighter lift if calories concern you.
Grated Parmigiano-Reggiano Cheese: Delivers nutty sharpness and thickening power; authentic wheels grate fluffier and melt smoother than domestic—finely grated for meltier integration, with extra for serving to amp up the cheesy allure.
Garlic Cloves: Three plump cloves minced or thinly sliced provide the aromatic pulse that mellows into sweet gold when sautéed low; elephant garlic offers a milder bite for sensitive palates, ensuring it infuses without overwhelming.
Unsalted Butter: Starts the sauté for nutty depth, melting into a golden base that coats mushrooms beautifully—use European-style for higher fat and richer flavor if available.
Fresh Thyme Leaves: Add a woodsy note that complements the fungi without overpowering—strip from stems for even distribution; or use dried (1 teaspoon) in a pinch, but bloom it in the butter for full herbal impact.
Dry White Wine: Deglazes for acidity with a dry Sauvignon Blanc ideal—¼ cup reduces to concentrate tangy essence; sub vegetable broth for alcohol-free, maintaining the bright lift.
Zest of 1 Lemon: Finishes with zing to elevate the whole from good to unforgettable—microplane for fine threads that distribute evenly, adding subtle citrus brightness without juice to avoid curdling the cream.
Salt and Freshly Ground Black Pepper: Season layers judiciously, enhancing natural flavors—kosher salt for control and pepper cracked fresh for that essential heat and depth.

Variations and Substitutions

This Mushroom Alfredo is endlessly adaptable, letting you riff on its creamy canvas while preserving that 25-minute allure and mushroom-forward soul—perfect for dietary dances or seasonal whims. Boost protein with shredded rotisserie chicken or seared shrimp folded in at the end, or keep it plant-based by swapping cream for coconut milk and nutritional yeast for a cheesy tang that surprises with savor. Fettuccine fans, try pappardelle for wider sauce pools or linguine for sleeker strands; gluten-free rice noodles mimic the chew without compromise. Mushroom mix? Portobellos for steakier heft, oyster for frilly delicacy, or rehydrated porcinis steeped in the cream for luxe intensity. Garlic shy? Roasted cloves pureed in for sweet subtlety, or skip for a herbed-only vibe with rosemary instead of thyme. Wine wary? Apple cider vinegar splash mimics the tang, while almond milk thinned with cornstarch subs cream for a nutty, lower-fat silk. Veggie up with peas or asparagus spears blanched and tossed in for pops of green, or go autumnal with sage and pumpkin puree swirled for seasonal warmth. For spice lovers, Calabrian chili oil drizzles add fire; kids’ version, blend sauce smooth and halve the garlic. These tweaks maintain the quick-stovetop ease and vegetarian base, suiting keto (zucchini noodles!), dairy-free, or low-FODMAP crowds with minimal swaps, always circling back to that irresistible Alfredo embrace.

Storage Options

Cool completely before storing in airtight containers in the fridge for up to 3 days; sauce may thicken, so reheat gently with a milk splash over low heat or in the microwave, stirring often. Freeze portions (noodles separate from sauce) for up to 2 months—thaw overnight and warm on stovetop to revive creaminess. Avoid repeated freezing to keep mushrooms from turning mushy.