Creamy Mushroom Fettuccine Alfredo

Creamy Mushroom Fettuccine Alfredo
  • 250 gms Acasa Tagliatelle Pasta
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 8 oz mushrooms, sliced
  • 3 garlic cloves, minced
  • 1 cup Acasa Bechamel sauce
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)


  • Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
  • In a large skillet, melt the butter and olive oil over medium heat. Add the sliced mushrooms and sauté until they release their moisture and turn golden brown.
  • Add the minced garlic and cook for an additional minute.
  • Pour in the heavy cream, reduce the heat to low, and simmer for 2-3 minutes.
  • Stir in the grated Parmesan cheese until melted and smooth.
  • Season with salt and pepper to taste. Toss the cooked pasta in the creamy mushroom sauce until well coated.
  • Serve hot, garnished with fresh parsley.

Chef Tip: For an extra umami kick, sprinkle some truffle oil or truffle salt over the finished dish.

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