Lupin Free Classic Mushroom Alfredo
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!