Creamy Mushroom Alfredo Pasta


  • 250g Fettuccine pasta
  • 1 Onion, diced finely
  • 3 Cloves garlic, minced
  • 400 g Mushrooms, sliced thinly
  • Salt and ground black pepper, to taste
  • 1 ½ cups Heavy cream
  • Pinch of ground nutmeg
  • ½ cup Parmesan, grated
  • 2 tbsp. Fresh parsley leaves, chopped for garnish


  1. Bring 2L of water to a boil in your Chef Supreme #9 Casserole. Add ½ tablespoon salt, followed by the fettuccine. Cook the pasta until al dente and drain well.
  2. For the Sauce: In your Best Duty Bake Pot #10, melt 2 tablespoons of butter over medium heat. Add the onion and sauté until tender, stirring occasionally with your LK’s Wooden Spoon. Add garlic and mushrooms, and cook until mushrooms are soft and tender, +- 5 minutes. Season with salt and pepper to taste.
  3. Add the rest of the butter and heavy cream to the Bake Pot, and bring to a boil. Reduce the heat and let the pot simmer for +- 5 minutes or until the sauce has thickened slightly. Gently stir in nutmeg and add ¼ cup parmesan. Adjust seasoning to taste with salt and pepper.
  4. Gently stir in the cooked pasta and cook on very low heat, tossing to combine all the ingredients for 1 minute until warm.
  5. Garnish with parsley if desired and serve immediately.