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Hearty, earthy and meaty. This creamy mushroom Alfredo is a great dinner for two for pasta lovers.

Mushroom Alfredo

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4 from 2 reviews

  • Author: The Cooking Jar
  • Total Time: 30 mins
  • Yield: 2 1x


Hearty, earthy and meaty. This delicious and creamy mushroom Alfredo with fettuccine is the perfect dinner for two pasta lovers.


Units Scale
  • 1/2 lb. fettuccine, cooked al dente
  • 2 tablespoons butter
  • 1 teaspoon garlic, minced
  • 16 oz. portobello mushrooms, sliced
  • 1/2 tablespoon balsamic vinegar
  • 1 tablespoon fresh parsley, chopped
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1/3 cup white wine (optional)
  • 1/2 cup heavy cream
  • 1/2 cup chicken/vegetable broth
  • 1/2 cup Parmesan cheese, freshly grated
  • Salt and pepper to taste


  1. In a dutch oven over medium-high heat, melt the butter and sauté garlic and mushrooms until the mushrooms cook down and the liquid evaporates, about 5-7 minutes.
  2. Add balsamic vinegar and sprinkle with parsley.
  3. Season with thyme and sage.
  4. Pour in wine (optional), heavy cream, chicken broth, Parmesan cheese, and salt and pepper to taste.
  5. Stir to mix and simmer until sauce has thickened, about 8 minutes.
  6. Add in cooked pasta and toss to coat in the sauce well.
  7. Dish and serve hot sprinkled with more fresh parsley and Parmesan cheese.
  8. Enjoy!
  • Prep Time: 10 mins
  • Cook Time: 20 mins