Creamy Mushroom Alfredo Spaghetti brings together caramelised mushrooms, sweet peas and Parmesan in a silky cream sauce finished with fresh chilli and parsley. Simple ingredients, but exactly the sort of pasta that disappears quickly from the table.
I have a particular weakness for creamy pasta.
Not that I discriminate against other pasta dishes, but if there’s a creamy mushroom pasta on the menu, chances are that’s what I’m ordering.
Part of that comes from my sister. She used to make a chicken and mushroom Alfredo for family gatherings. It was rich, creamy, packed with mushrooms and it never lasted long.
The best part, though, was the leftovers.
Home alone the next morning, I would reheat a generous bowl of creamy mushroom pasta for breakfast and eat it cross-legged on the couch and watch music videos.
This Creamy Mushroom Alfredo Spaghetti takes inspiration from that pasta, swapping the chicken for extra mushrooms and peas while keeping everything people love about a good Australian Alfredo-style sauce: plenty of Parmesan, plenty of cream and a generous amount of comfort.
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Why You’ll Love this Creamy Mushroom Alfredo Spaghetti Recipe
- Packed with mushrooms. Swiss brown mushrooms bring plenty of savoury flavour and become beautifully golden and full of umami flavour as they cook.
- Creamy without being overly rich. The peas and chilli help balance the richness of the creamy, cheesy sauce.
- Simple ingredients. Full of ingredients that are easy to find year-round.
- Easy to adapt. Add more mushrooms, adjust the chilli or swap the spaghetti for another pasta shape. You can even add leftover cooked salmon, prawns or chicken to the pasta to make it stretch even further!
What Is Alfredo?
Alfredo sauce traces its origins back to Rome, where restaurateur Alfredo di Lelio created a simple pasta made from butter, Parmesan and pasta, also known as fettuccine al burro. The sauce wasn’t a separate cream sauce at all; instead, the butter, cheese and starchy pasta water combined to create a silky coating around the pasta.
In its original form, Alfredo was a remarkably simple dish. The focus was entirely on the pasta and sauce, with few, if any, additional ingredients.
As the dish spread beyond Italy, it gradually evolved. In Australia (and elsewhere), Alfredo came to mean a richer, cream-based sauce made with Parmesan, cream and butter. Cream helped create a more stable sauce that was easier to prepare consistently, particularly in restaurant kitchens, and over time ingredients like chicken, mushrooms, peas and bacon became common additions.
As a result, many people now associate Alfredo not with a simple pasta dressed in butter and Parmesan, but with a family of creamy pasta dishes built around those flavours.
This Creamy Mushroom Alfredo Spaghetti falls firmly into that second category. It keeps the creamy, Parmesan-rich character that many people associate with Alfredo while adding mushrooms, peas and chilli for extra flavour and texture.
Creamy Mushroom Alfredo Spaghetti Recipe Ingredients
This recipe relies on a handful of familiar ingredients working together. Exact quantities can be found in the recipe card below.
- Butter. Used to start the sauce and cook the mushrooms, adding richness and helping everything develop flavour and colour.
- Garlic. Brings a subtle savouriness that helps balance the creamy, rich sauce.
- Swiss brown mushrooms. The heart of the dish. Their deeper flavour and firmer texture hold up well against the creamy sauce. Button mushrooms can absolutely be substituted. Definitely don’t use dry or rehydrated mushrooms for this dish.
- Spaghetti. Long strands work particularly well with creamy sauces, helping coat every forkful. I had spaghetti in the pantry but linguine and fettuccini are even better. Anything wider than fettuccini will need more sauce, so save the pappardelle for a different dish!
- Frozen peas. Optional, I guess, but they add sweetness, colour and little pops of texture. There’s no need to thaw them first.
- Heavy cream. Helps to stabilise the rich buttery sauce.
- Parmesan. Adds saltiness, savouriness and helps thicken the sauce slightly as it melts through.
- Nutmeg. A small amount adds warmth and depth to the creamy sauce and actually heightens the peas natural sweetness.
- Long red chillies. Bring freshness and gentle heat that cuts through the richness of the cream.
- Basil or Parsley. More than just a garnish, fresh basil or parsley add an earthy freshness that brightens the creamy sauce. Use flat leaf parsley over the curly variety.
How to Make this Creamy Mushroom Alfredo Spaghetti
This pasta comes together quickly once the ingredients are prepared. The key is allowing the mushrooms enough time to brown properly before building the sauce.
- Cook the mushrooms and aromatics. Start by cooking the mushrooms and allowing them to develop colour and flavour. When their moisture has evaporated, add the garlic and chilli and saute briefly until fragrant.
- Cook the spaghetti and peas. Boil the pasta until al dente, adding the frozen peas towards the end of cooking so they stay bright and sweet.
- Make the sauce. Whisk together the cream, Parmesan and seasonings until smooth and gently bubbling.
- Bring everything together. Toss the mushrooms, spaghetti and peas through the sauce so everything is evenly coated. If the sauce is too thick, add a little pasta water, a little at a time to loosen.
- Finish and serve. Scatter over the chopped parsley just before serving.
Recipe Tips and Tricks
- Don’t rush the mushrooms. Let them brown properly before adding them to the cream sauce for deeper flavour.
- Cook the pasta al dente. It will continue softening slightly once added to the sauce.
- Reserve a little pasta water. A splash can help loosen the sauce if it becomes too thick.
- Grate your own Parmesan if possible. It melts more smoothly into the sauce than pre-grated varieties.
Creamy Mushroom Alfredo Spaghetti Recipe FAQs
Can I use another type of mushroom?
Yes. Button mushrooms, portobello mushrooms or a mixture of mushrooms will all work. Do not use dried or rehydrated mushrooms for this recipe.
Can I use another pasta shape?
Yes. Fettuccine, linguine and tagliatelle all work particularly well with creamy sauces. Anything thicker will need more sauce, so save the pappardelle for another pasta dish.
Can I use fresh peas instead of frozen?
Yes. Add them during the final few minutes of cooking.
Can I make this ahead of time?
Cream-based pasta is best served fresh, though leftovers can be reheated gently.
Can I add protein?
Cooked salmon or chicken works well if you’d like a non-vegetarian version.
Love pasta? Try these recipes too:
Creamy mushroom pasta has always been one of those dishes I find difficult to resist. Between the golden mushrooms, sweet peas and Parmesan-rich sauce, this version has all the comfort of the pasta dishes I grew up eating, while carving out its own place at the table.
🧁 If you make this Creamy Mushroom Alfredo Spaghetti , I’d love to hear how it turned out. Leave a comment below or tag me on Instagram so I can see what you’re cooking, and if you’d like more recipes like this, the newsletter is where I share them first.
Recipe
Creamy Mushroom Alfredo Spaghetti
Ingredients
- 65 g unsalted butter, divided
- 8 swiss brown mushrooms, cleaned and quartered
- 2 garlic cloves, minced and divided
- 1 long red chilli, finely sliced
- 500 g spaghetti
- 1 cup frozen peas
- 300 ml heavy cream
- 200 g parmesan cheese, freshly grated
- ¼ teaspoon nutmeg
- Basil or parsley, to serve, optional
Instructions
- Over medium heat, melt 15g of the butter in a small frying pan. Add the mushrooms and cook, stirring occasionally, for 8-10 minutes, or until golden and lightly caramelised around the edges and their moisture has evaporated. Add the sliced chilli and one of the minced garlic cloves and cook for 30 seconds, or until fragrant. Remove from the heat and set aside.65 g unsalted butter, 8 swiss brown mushrooms, 2 garlic cloves, 1 long red chilli
- Cook the spaghetti in a large pot of well-salted water according to the packet instructions. Add the frozen peas during the final 2 minutes of cooking. Drain and set aside.500 g spaghetti, 1 cup frozen peas
- Meanwhile, make the sauce. Melt the remaining 50g butter in a large, high-sided frying pan or skillet over medium heat. Add the remaining garlic clove and cook for 30 seconds to 1 minute, until fragrant.65 g unsalted butter, 2 garlic cloves
- Whisk in the cream and bring to a gentle simmer, whisking occasionally.300 ml heavy cream
- Add the Parmesan and nutmeg, season with salt and pepper, and whisk until the cheese has melted and the sauce is smooth.200 g parmesan cheese, ¼ teaspoon nutmeg
- Cook for a further 3-4 minutes, whisking occasionally, until the sauce has thickened enough to coat the back of a spoon.
- Remove the sauce from the heat, but while it’s still hot, return the mushrooms and chillies to the pan, then add the cooked spaghetti and peas. Toss gently until the pasta is evenly coated in the sauce. Taste and adjust the seasoning if needed.
- Scatter with basil or parsley and serve immediately.Basil or parsley
