Make Ahead

Creamy Mushroom Fettucine Alfredo with Peas

April  8, 2011
0 Ratings
Author Notes

I love mushrooms combined with a traditional alfredo sauce - it makes for a much earthier dish. —Erin Jeanne 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
In This Recipe
  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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I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.

1 Review

Amanda N. January 31, 2018
Added 4 boneless skinless cubed Italian seasoned chicken thighs. Minus onion because I was out. Subbed peas with 2 cup chopped spinach ( added in between steps). Delicious. Thank you for giving me a great recipe to work with.