Creamy Mushroom Alfredo Spaghetti

Creamy Mushroom Alfredo Spaghetti

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.

Print Pin

Course: Mains, Pasta and Noodles, Vegetarian

Cuisine: Australian, Italian, Western

Diet: chilli, cream, mushrooms, parmesan, spaghetti

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Author: Eff | Food Daydreaming

Equipment

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

Notes

Where possible, opt for using freshly grated parmesan. Pre-grated, packaged parmesan usually contains potato starch to stop clumping or mould, and therefore doesn’t melt into a silky smooth sauce like freshly grated parmesan. And as an added bonus, you can freeze the rind to add to soups and stews for a cheesy kick.

Did you make this recipe?Mention @food_daydreaming or tag #fooddaydreaming on instagram. I love seeing what you all come up with!

Nutrition