Broccoli Mushroom Alfredo Recipe

Mushroom Broccoli Alfredo is the decadent, easy, meatless meal you've been looking for. Tender broccoli, savory mushrooms and fettuccine tossed in a creamy Alfredo sauce.

Course Main Dishes

Cuisine Italian

Keyword alfredo, mushroom alfredo, pasta

Prep Time 5

Cook Time 20

Servings

Calories 644kcal

Ingredients

1 pound dried fettuccine pasta
1 tablespoon olive oil
3 cups broccoli florets
6 ounces crimini mushrooms quartered
4 tablespoons unsalted butter
6 cloves garlic minced
1 cup heavy cream
1 1/2 cups shredded Parmesan cheese
salt and pepper

Instructions

Cook pasta according to package directions. Reserve 1/2 cup pasta water and drain pasta.
While pasta is cooking heat olive in a pan over medium heat. Add in mushrooms, cook until they start to releaase their liquid and have browned. Add in broccoli, cover and cook 3 - 5 minutes or until broccoli is tender. Transfer to a plate and set aside.
In the same pan melt butter. Add garlic. Once melted slowly add cream. Once cream starts to steam whisk in the the cheese one handful at a time. Keep stiring until smooth and thickened.
Return veggies to the pan toss to coat. Add in the cooked pasta and toss to coat. Remove from heat, allow to set for 5 minutes. Toss once more. If sauce is too thick, thin with reserved pasta water. Season to taste with salt and pepper and serve.

Notes

It is better to have the cheese at room temperature. It will melt into the cream sauce easier and is less likely to clump.

Nutrition information for estimation purposes only.

Nutrition