Recipe: Fettuccine Alfredo with Mushrooms, Thyme & Parsley

Warm, creamy and comforting. This is a surprisingly quick meal to whip up.


  • 8 oz fettuccine pasta
  • 1/2 pound brown mushrooms, sliced
  • 1 onion, diced
  • 3 cloves garlic, crushed or minced
  • 2 tablespoons fresh thyme, stripped from stems
  • 1 tablespoon flat leaf parsley, finely chopped
  • 2 tablespoons oil or butter
  • 2 tablespoons flour
  • 3/4 cup broth
  • 1 cup cream or half&half
  • 1/3 cup grated Parmesan
  • Optional: 2 cups greens, such as spinach


  1. In a pot of boiling water, cook pasta until done to your liking. If cooked and drained prior to the sauce, stir in a teaspoon of oil or butter and coat the noodles to keep them from sticking.
  2. Meanwhile, in a medium skillet, heat oil or butter over medium heat. Saute onions, mushrooms and garlic until tender.
  3. Stir in thyme and parsley until fragrant.
  4. Stirring constantly, sprinkle in the flour and heat until browned (about 1 minute).
  5. Add broth and continue stirring until thickened (another minute or two).
  6. Add cream and stir often until slightly thickened (another minute or two).
  7. Stir in the Parmesan and optional greens until the cheese is melted and the greens are wilted.
  8. Transfer the sauce into the pot with cooked noodles and stir to incorporate.
  9. Serve hot.

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