Recipe by Estee Kafra

Fettuccine Alfredo with Fresh Mushrooms

Fettuccine Alfredo with Fresh Mushrooms add or remove this to/from your favorites
Dairy Dairy
Easy Easy
6 Servings
30 Minutes

This is a classic that no one ever tires of. I actually sent some raw spaghetti with pasta sauce and a little bag of Parmesan cheese for mishloach manos one year, and it was very well-received. Most people told me they served it the night after Purim, when the last thing they wanted to do was make dinner!


Main ingredients

  • 2 tablespoons + 1/4 cup butter, divided

  • 1 pound (450 grams) cremini mushrooms, sliced

  • 3 tablespoons Mishpacha Flour

  • 2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic

  • 1 (8-oz./225-g.) container sour cream

  • 2 cups whole milk

  • 8 slices American cheese

  • 1/2 teaspoon salt

  • 1 teaspoon freshly ground black pepper

  • pinch ground nutmeg (optional but recommended)

  • 1 pound Tuscanini Fettuccine or shells, prepared according to package instructions


Prepare the Fettuccine Alfredo


Melt two tablespoons butter in a pan. Add the mushrooms and sauté until softened. Set aside.


Melt remaining 1/4 cup butter in a saucepan and stir in the flour. Mix until browning and thickened. Add the garlic and cook for two minutes. Add the sour cream and mix. Add the milk, American cheese, and seasoning and stir until the cheese is melted.


Remove pan from heat. Add sautéed mushrooms and stir. If serving immediately, add the fettuccine. If you’re pouring it into a jar and sending it for mishloach manos, do it while it’s still warm.


For a sauce with a slightly thicker consistency, you can dissolve one tablespoon cornstarch in one tablespoon water and stir it into the sauce after you add the seasonings. It will thicken as it cools.


Styling and Photography by Sina Mizrahi

Fettuccine Alfredo with Fresh Mushrooms

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9 months ago