Lactose Free Classic Mushroom Alfredo
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Learn more →Ingredients
4 servings
- 12 oz fettuccine
- 1 tbsp kosher salt (for pasta water)
- 1 lb cremini mushrooms, sliced ¼ inch thick
- 4 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 4 cloves garlic, minced
- ½ tsp fresh thyme leaves
- ½ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 4 oz parmesan cheese, finely grated (about 1 ½ cups), plus more for serving
- ½ tsp black pepper, freshly ground, plus more to taste
- salt, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt, then cook the fettuccine according to package directions until al dente — tender with a slight resistance at the center. Before draining, scoop out 1 cup of pasta cooking water and set it aside. Drain the pasta in a colander.
- 2
While the pasta cooks, heat 2 tbsp of the butter and the olive oil in a 12-inch skillet over medium-high heat until the butter is melted and the foam subsides. Add the mushrooms in a single layer and cook undisturbed for 4 minutes, until the undersides are deep golden brown. Stir and continue cooking for 3–4 minutes more, until the mushrooms are browned all over and any released liquid has evaporated.
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