Mushroom Fettuccine Alfredo

A big brown bowl of fettuccine with mushrooms and spinach with two bowls in the background - Square

Mushroom Fettuccine Alfredo

A creamy, lighter take on fettuccine Alfredo with mushrooms and spinach. Almond milk makes the sauce rich without heavy cream for a delicious, vegetarian pasta dish.

Course Pasta

Cuisine Italian

Keyword fettuccine alfredo

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 450kcal

Author Elaine Benoit

Equipment

Ingredients

salt (for water to boil fettuccine - use your usual amount)
1 tablespoons olive oil (1 - 2)
10 ounces portobello mushrooms (package of sliced baby portobellos)
3 cups spinach (a couple of handfuls)
3 cloves garlic (crushed)
1 pound fettuccine noodles

Alfredo Sauce

1 cup almond milk (or milk of choice)
5 tablespoons butter
1 1/4 cups parmesan cheese
1 teaspoon salt
1/2 block cream cheese

Instructions

Fill a stock pot 1/2 way with water and salt it, bring to boil.
salt
Heat a large sauté pan on medium and add olive oil when heated.
1 tablespoons olive oil
Add mushrooms, and sauté for 5 minutes. Add spinach, salt, and garlic and sauté for 3 minutes.
10 ounces portobello mushrooms, 3 cups spinach, 3 cloves garlic, 1 teaspoon salt
Add fettuccine to boiling water and cook for 12 minutes or to desired consistency (I like al dente). Go by the directions on the pasta box.
1 pound fettuccine noodles
Start the sauce - Add milk and butter to saucepan, turn the heat on medium low, and bring to a near boil.
1 cup almond milk, 5 tablespoons butter
Add parmesan cheese and cream cheese. Whisk until melted and creamy consistency.
1 1/4 cups parmesan cheese, 1/2 block cream cheese
Drain pasta and add back to the pan. (You may want to save 1 cup of the pasta water in case your sauce is too thick and you want to thin it. Use 1/4 cup of water and stir; you can always use more, but you can't subtract it.)
Add alfredo sauce, spinach, and mushroom to the pan and stir until combined
Eat, smile, and enjoy.

Notes

You can use whatever milk you like and double it if you love saucy pasta!

Helpful tips

Cooking the mushrooms and spinach first lets you control their texture and enhances their flavors.

I'm using baby portobello mushrooms, but here are great alternatives: cremini mushrooms, white button mushrooms, shiitake mushrooms, or oyster mushrooms.

This recipe is written for almond milk, but other plant-based milks can work too—just make sure they’re unsweetened.

You can also use your milk of choice. Or, for a richer sauce, use light cream or heavy cream.

For a thicker sauce, simmer it a little longer. If you like saucier pasta, you can double the Alfredo recipe.

If your alfredo sauce gets too thick, add some pasta water. Start with 1/4 cup, as you can always add more, but you can't subtract.

You can garnish this dish with fresh parsley or basil.

Nutrition