Creamy Mushroom Fettuccine Alfredo
If there was one thing I would pick to eat for every meal for the rest of my life, it would probably be pasta. No specific kind. All kinds. Growing in a Lebanese household, my mom made only 2 pasta dishes, lasagna and plain pasta with tomato sauce. Never Alfredo, simply because my mother doesn’t like it. So, when I discovered jarred Alfredo sauce, it was something I made all the time and everyone love it. Well, I thought it was the greatest thing ever! But then, many years later, I learnt making my own was almost as easy as opening that jar, and considerably better! Truly, this is so easy, and the flavor is out of this world. If mushrooms are not your thing, not a problem. Omit them, and replace them with broccoli or zucchini. The idea is to know how to make the base sauce, then the possibilities are endless!
Ingredients
- 340 g Spaghettini {you can use fettuccine or your favorite pasta}
- 3 Tbsp. olive oil
- 2 tbsp. butter
- 1 lb mushrooms, thickly sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced or pressed
- 2 cups milk (2%)
- 2 cups half and half
- ½ cup grated Parmesan cheese
- 1/2 cup of pasta water
- Sea salt and black Pepper to taste
- 1/4 cup finely chopped parsley for garnish (optional)
Instructions
NOTE: I always like to have all my ingredients prepped before as start. Makes it easier to assumable dish together.
- In a large, deep skillet over medium/high, heat 3 Tbsp olive oil and 2 Tbsp of butter. Add onion and sauté 3 minutes, or until soft. Add sliced mushrooms, cover and sauté until soft (5-7 min), stirring frequently. Add garlic and sauté another 30 seconds, stirring constantly.
- Add half-n-half and milk, then bring to simmer over medium heat 5-7 min, or until just barely beginning to thicken. Add Parmesan cheese and stir until well blended. Simmer again. 4-5 minutes until thickened, add salt and pepper to taste.
- Cook pasta noodles in a large pot of salted water according to package instructions.
- When pasta is cooked, drain well and toss with mushrooms and sauce. Let rest for 5-7 minutes before serving for the noodles to absorb the sauce. Garnish with parsley, or for spice chili peppers
