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Mushroom Broccoli Alfredo

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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.

If you’re looking for an easy meatless meal to serve during the week you’ve got to try this Mushroom Broccoli Alfredo. I live in a house full of carnivores so it’s rare that I find a vegetarian meal that leaves them asking for seconds instead of “where’s the meat?!”

That is until I serve them dishes like this Mushroom Broccoli Alfredo. They absolutely loved it. It’s hard not to. It’s decadent, creamy, full of veggies and filling pasta. And bonus, it comes together really easily too! You can have it on the table in about the same amount of time it takes to cook the pasta. That makes this dish perfect for busy nights too!

Let’s talk about what about you need to make it.

Ingredients you’ll need:

DRIED PASTA: Fettuccine is the traditional pasta served with Alfredo but you can use just about any pasta you like. This is great with other flat pastas like linguine but also great with penne or shells.

BROCCOLI: Cut it into bitesized pieces, it’ll cook a little faster that way.

MUSHROOMS: I prefer to use crimini mushrooms because they have a bit more flavor than white button mushrooms but use whichever mushrooms you have on hand.

EXTRA VIRGIN OLIVE OIL: To sauté the mushrooms and broccoli.

GARLIC: To me you can’t have alfredo without garlic, the 6 cloves in this recipe add just a hint.

BUTTER: To make the Alfredo sauce.

HEAVY CREAM: You’ll want to make sure that you use heavy cream for this recipe. You need the higher fat content. Neither half and half nor milk will be a good substitute.

PARMESAN CHEESE: Buy a wedge and grate it fresh for this recipe. You want the cheese to melt into the sauce.

SALT AND PEPPER

Step by Step Photos and Instructions:

Like I said above, this recipe comes together pretty quickly and easily. Follow along with these step by step photos and instructions showing you just how easy it is.

STEP #1: Cook pasta according to package directions. Reserve 1/2 cup of pasta water

STEP #2: While the pasta is cooking, sauté the mushrooms in olive oil in a large pan until browned. Add the broccoli and cover to steam, about 3 – 5 minutes. Transfer veggies to a plate and set aside.

STEP #3: Add butter to the same pan you cooked the veggies. Slowly whisk in cream. Once cream starts to steam add cheese a handful at a time whisking to keep the sauce smooth.

STEP #4: Return veggies to the pan and add cooked pasta. Toss to coat completely. Allow to stand 5 minutes. Toss. If sauce is too thick, add a bit of the pasta water until it is desired consistency. Season to taste with salt and pepper.

Variations:

I touted this Mushroom Broccoli Alfredo as a vegetarian dish, but if you’d like to add meat, a Chicken Mushroom Broccoli Alfredo would be fantastic! I would simply pan fry chicken slices in the pan, then cook the veggies then make the sauce. That way you can get all of that flavor from the chicken added to the veggies too.

Storage and Leftovers:

This pasta is really best eaten right when it’s made. If reheated the sauce tends to separate.

My family and I loved this recipe. I, of course, served it with some of my easy garlic bread on the side to soak up any of that leftover Alfredo sauce.

Looking for more pasta recipes? Try these!

Pancit is a classic Filipino pasta dish and is one of my top recipes!

Got leftover pulled pork? Try this Pulled Pork Rigatoni Pasta recipe.

This Shrimp Zucchini Pasta is one I have been making since I was a teen playing around in the kitchen. It is my absolute favorite!

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.
Prep Time 5 mins
Cook Time 20 mins
Course Main Dishes
Cuisine Italian
Servings 6
Calories 644 kcal

Ingredients
  

  • 1 pound dried fettuccine pasta
  • 1 tablespoon olive oil
  • 3 cups broccoli florets
  • 6 ounces crimini mushrooms quartered
  • 6 cloves garlic minced
  • 4 tablespoons unsalted butter
  • 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. 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

Calories: 644kcalCarbohydrates: 63gProtein: 21gFat: 35gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 150mgSodium: 482mgPotassium: 553mgFiber: 4gSugar: 4gVitamin A: 1363IUVitamin C: 42mgCalcium: 308mgIron: 2mg
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Keywords: alfredo, mushroom alfredo, pasta

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Des

Hey! I'm Des!

Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.

Read more »

Have new recipes emailed to you.