Creamy Mushroom Fettucine Alfredo with Peas

By Erin McDowell
April 8, 2011
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Author Notes: I love mushrooms combined with a traditional alfredo sauce - it makes for a much earthier dish.Erin McDowell

Serves: 4

  • 1 pound fettucine (I used whole wheat)
  • 3 tablespoons butter
  • 1/2 onion, minced
  • 2 cups mushrooms, thinly sliced
  • 3 cloves garlic, minced
  • generous splash of white wine
  • 1 cup heavy cream
  • 1 cup grated Parmesan
  • 1 cup peas
  • salt and lots of fresh ground pepper, to taste
  • fresh chopped parsley, to taste
  1. Cook the pasta in a large pot of salted boiling water until tender, about 7-9 minutes. Drain and reserve.
  2. In a large saute pan, melt the butter over medium heat. Add the onion and mushrooms and saute until tender, about 4-5 minutes.
  3. Add the garlic and cook until fragrant, about 1 minute. Add the wine and reduce completely, about 2 minutes.
  4. Add the cream and bring to a simmer. Stir in the Parmesan and peas. Season the sauce with salt and pepper.
  5. Add the cooked pasta and toss to coat. Garnish with parsley and more cheese, if you like.

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