So you love classic fettuccine Alfredo, but you want to feel slightly less guilty about eating a bowl of pure cream and cheese? Enter this genius upgrade: Fettuccine Alfredo with Mushroom and Spinach. We’re talking silky homemade Alfredo sauce (none of that jarred stuff here) tossed with perfectly cooked fettuccine, earthy sautéed mushrooms, and fresh spinach that wilts into green ribbons of deliciousness. This is comfort food that somehow manages to feel a little fancy and a lot more balanced. The mushrooms add this amazing umami depth, while the spinach gives you that “I’m practically eating salad” justification. It’s creamy, dreamy, and actually has some vegetables — basically a win-win-win situation.
Why You’ll Love This Recipe
- All the comfort of classic Alfredo but with actual nutrients sneaked in
- The mushrooms add serious flavor depth without being overwhelming
- Fresh spinach wilts perfectly and looks gorgeous against the white sauce
- Homemade Alfredo is easier than you think and tastes 1000x better
- One pot wonder that comes together in about 30 minutes
- Fancy enough for date night, comforting enough for a Tuesday
- You can customize with whatever mushrooms you have on hand
The Good Stuff You’ll Need
For the Pasta:
- 1 lb fettuccine pasta (fresh is amazing, but dried works perfectly)
- Salt for pasta water
For the Mushroom Magic:
- 1 lb mixed mushrooms (cremini, shiitake, baby bella – whatever looks good)
- 3 tbsp butter, divided
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 cup dry white wine (or chicken broth)
- Salt and black pepper to taste
For the Alfredo Sauce:
- 6 tbsp butter
- 1 1/2 cups heavy cream
- 1 1/4 cups freshly grated Parmesan cheese (please don’t use the pre-grated stuff)
- 3 cloves garlic, minced
- 1/4 tsp nutmeg (trust me on this)
- Salt and white pepper to taste
For the Greens:
- 5 oz fresh baby spinach (or regular spinach, roughly chopped)
- 2 tbsp pine nuts, toasted (optional but fancy)
- Extra Parmesan for serving
- Fresh cracked black pepper
- Red pepper flakes (optional)
Let’s Do This
Step 1: Get That Pasta Going
Bring a large pot of water to a rolling boil and salt it generously (it should taste like the sea).
Add fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.
Don’t rinse the pasta — we want that starchy goodness.
Step 2: Mushroom Mastery
While pasta cooks, slice your mushrooms about 1/4 inch thick (they’ll shrink, so don’t go too thin).
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
Add mushrooms in a single layer — don’t crowd them or they’ll steam instead of getting golden.
Cook without stirring for 3-4 minutes until golden brown on one side.
Flip and cook another 2-3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
Pour in wine (or broth) to deglaze the pan, scraping up any brown bits. Let it mostly evaporate.
Season with salt and pepper, then remove from heat and set aside.
Step 3: Alfredo Sauce Magic
In the same large skillet (or a large saucepan), melt 6 tbsp butter over medium-low heat.
Add minced garlic and cook for 1 minute until fragrant but not brown.
Pour in heavy cream and bring to a gentle simmer. Let it bubble gently for 2-3 minutes.
Remove from heat and gradually whisk in Parmesan cheese until smooth and creamy.
Add nutmeg and season with salt and white pepper. The sauce should coat a spoon nicely.
Step 4: Bring It All Together
Add the cooked fettuccine to the Alfredo sauce along with the sautéed mushrooms.
Toss everything together over low heat, adding pasta cooking water a little at a time until the sauce coats the noodles perfectly.
Add the fresh spinach and toss gently until it wilts down (this takes about 1-2 minutes).
Taste and adjust seasoning — more cheese? More pepper? You’re the boss.
Step 5: Serve It Up
Transfer to serving bowls or a large platter.
Top with toasted pine nuts, extra Parmesan, fresh cracked black pepper, and red pepper flakes if you’re feeling spicy.
Serve immediately while it’s hot and creamy.
Serving Suggestions
Pair with a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Crusty garlic bread is basically mandatory for soaking up every drop of sauce.
A crisp white wine like Pinot Grigio or Chardonnay pairs beautifully.
Caesar salad is also a classic companion.
Switch It Up
Protein Power: Add grilled chicken, shrimp, or Italian sausage for a heartier meal.
Different Greens: Try arugula, kale (massaged first), or swiss chard instead of spinach.
Mushroom Variety: Go wild with oyster mushrooms, chanterelles, or whatever’s seasonal.
Lighter Version: Use half-and-half instead of heavy cream and reduce the butter slightly.
Sun-Dried Tomato: Add chopped sun-dried tomatoes for a pop of tangy sweetness.
Herb It Up: Fresh thyme, basil, or parsley work beautifully here.
Make-Ahead Tips
You can sauté the mushrooms earlier in the day and reheat them when ready to serve.
The Alfredo sauce is best made fresh, but you can prep all your ingredients ahead of time.
Fresh pasta cooks super fast, so have everything else ready before you drop it in the water.
Grate your Parmesan fresh — it makes a huge difference in how smoothly the sauce comes together.
Questions People Actually Ask
Q: Can I use jarred Alfredo sauce? A: You can, but homemade is so much better and not that hard. If you must, doctor it up with fresh garlic and extra Parmesan.
Q: Why is my sauce grainy? A: Usually from overheating or adding cheese too fast. Keep heat low and add cheese gradually off the heat.
Q: Can I make this dairy-free? A: There are good cashew-based Alfredo sauces, but it won’t be quite the same indulgent experience.
Q: What if I don’t have wine? A: Chicken or vegetable broth works fine, or just skip it — the mushrooms will still be delicious.
Q: Can I use frozen spinach? A: Fresh is better here, but if using frozen, thaw and squeeze out excess water first.
Q: How do I reheat leftovers? A: Add a splash of cream or milk and reheat gently, stirring frequently. It might not be quite as silky as fresh.
Print
Fettuccine Alfredo with Mushroom and Spinach
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Description
So you love classic fettuccine Alfredo, but you want to feel slightly less guilty about eating a bowl of pure cream and cheese? Enter this genius upgrade: Fettuccine Alfredo with Mushroom and Spinach. We’re talking silky homemade Alfredo sauce (none of that jarred stuff here) tossed with perfectly cooked fettuccine, earthy sautéed mushrooms, and fresh spinach that wilts into green ribbons of deliciousness. This is comfort food that somehow manages to feel a little fancy and a lot more balanced. The mushrooms add this amazing umami depth, while the spinach gives you that “I’m practically eating salad” justification. It’s creamy, dreamy, and actually has some vegetables — basically a win-win-win situation.
Ingredients
For the Pasta:
- 1 lb fettuccine pasta (fresh is amazing, but dried works perfectly)
- Salt for pasta water
For the Mushroom Magic:
- 1 lb mixed mushrooms (cremini, shiitake, baby bella – whatever looks good)
- 3 tbsp butter, divided
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 cup dry white wine (or chicken broth)
- Salt and black pepper to taste
For the Alfredo Sauce:
- 6 tbsp butter
- 1 1/2 cups heavy cream
- 1 1/4 cups freshly grated Parmesan cheese (please don’t use the pre-grated stuff)
- 3 cloves garlic, minced
- 1/4 tsp nutmeg (trust me on this)
- Salt and white pepper to taste
For the Greens:
- 5 oz fresh baby spinach (or regular spinach, roughly chopped)
- 2 tbsp pine nuts, toasted (optional but fancy)
- Extra Parmesan for serving
- Fresh cracked black pepper
- Red pepper flakes (optional)
Instructions
Bring a large pot of water to a rolling boil and salt it generously (it should taste like the sea).
Add fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.
Don’t rinse the pasta — we want that starchy goodness.
While pasta cooks, slice your mushrooms about 1/4 inch thick (they’ll shrink, so don’t go too thin).
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
Add mushrooms in a single layer — don’t crowd them or they’ll steam instead of getting golden.
Cook without stirring for 3-4 minutes until golden brown on one side.
Flip and cook another 2-3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
Pour in wine (or broth) to deglaze the pan, scraping up any brown bits. Let it mostly evaporate.
Season with salt and pepper, then remove from heat and set aside.
In the same large skillet (or a large saucepan), melt 6 tbsp butter over medium-low heat.
Add minced garlic and cook for 1 minute until fragrant but not brown.
Pour in heavy cream and bring to a gentle simmer. Let it bubble gently for 2-3 minutes.
Remove from heat and gradually whisk in Parmesan cheese until smooth and creamy.
Add nutmeg and season with salt and white pepper. The sauce should coat a spoon nicely.
Add the cooked fettuccine to the Alfredo sauce along with the sautéed mushrooms.
Toss everything together over low heat, adding pasta cooking water a little at a time until the sauce coats the noodles perfectly.
Add the fresh spinach and toss gently until it wilts down (this takes about 1-2 minutes).
Taste and adjust seasoning — more cheese? More pepper? You’re the boss.
Transfer to serving bowls or a large platter.
Top with toasted pine nuts, extra Parmesan, fresh cracked black pepper, and red pepper flakes if you’re feeling spicy.
Serve immediately while it’s hot and creamy.
Notes
Pair with a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Crusty garlic bread is basically mandatory for soaking up every drop of sauce.
A crisp white wine like Pinot Grigio or Chardonnay pairs beautifully.
Caesar salad is also a classic companion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~650 kcal
- Carbohydrates: ~45g
- Protein: ~22g