Broccoli mushroom alfredo pasta is the definition of comfort food. Hot fettuccine noodles and loads of veggies are tossed in a creamy, homemade alfredo sauce — it doesn’t get any better!

Made it just one pan, it comes together in less than 30 minutes and, you have to trust me, it’s better than restaurant quality pasta! Your family will surely come back to the kitchen begging for seconds.
Can’t get enough pasta? Try this Creamy Tuscan Chicken Pasta or Spinach Stuffed Shells for dinner next time!
Alfredo Sauce
We love making homemade alfredo sauce! There is truly no reason to purchase the jarred variety because it’s just so darn easy to make from scratch. Also, I find store-bought versions to just not be as flavorful.
Pasta For Alfredo
Fettuccine noodles are my favorite pasta to use for this dish. They are thicker than spaghetti and have a great bite to them. I also find that since this dish is vegetarian, they make it a touch more filling.
At the end of the day, you can use whichever pasta you like the most or have on hand. This dish is extremely versatile. If you really want to take it to the next level, try your hand at making my homemade pasta.
How to Make Broccoli Mushroom Alfredo Pasta
Follow these easy steps to make these quick and easy weeknight dinner:
- Gather all your ingredients and bring a large pot of salted water to boil. Cook pasta per the package instructions. Remove a couple minutes before it’s al dente as it will cook a bit more in the sauce later on.
- While your pasta is cooking, start preparing your sauce. Saute your mushrooms. Add the broccoli and garlic salt.
- Stir in cream and bring to a boil. Add garlic and parmesan cheese.
- Add in partially cooked pasta, stirring occasionally until the pasta cooks through completely. Season to taste with salt and pepper. Serve hot with some extra parmesan cheese on top!




A Couple Tasty Variations
Switch things up with a couple of our favorite variations below:
- Zucchini: Cut it into half rings and add it straight to the mix.
- Carrots: Precook carrots before adding them in.
- Bell Peppers: Use red, green or yellow bell peppers (or all three!). Cut them into strips and sautee them alongside your mushrooms and broccoli.
- Asparagus: Cut your asparagus into small, bite-sized pieces. Add in alongside mushrooms and broccoli.
- Chicken: Chicken and alfredo were just met for one another. Add chicken into the mix to make this dish more filling.
- Shrimp: Jumbo shrimps are always a welcome addition.

Keeping Broccoli Mushroom Alfredo Fresh
Refrigerate leftover pasta for up to a week. The sauce has a tendency to firm up when kept in the fridge. To loosen it, add a bit of whipping cream to it before you microwave it or heat it up in a skillet over medium heat.
Side note: I wouldn’t recommend freezing this dish, as frozen pasta will just get mushy when it reheats. You could, however, make a big batch of the sauce and freeze that. Then, when you are ready to chow down, make a batch of pasta fresh and simply toss it together.
Other Alfredo Recipes
We can’t get enough alfredo in our lives at Momsdish! Here are some of our other favorite recipes that call for this creamy, luscious sauce:
- Chicken Mushroom Fettuccine Alfredo – A classic that never gets old.This recipe is a copycat of the Olive Garden’s beloved rendition.
- Best Alfredo Pasta – Want alfredo but you’re in a pinch? This quick-and-dirty recipe comes together in under 20 minutes.
- Alfredo Zucchini Bake – When I’m doing low-carb and craving something decadent, I turn to this bake to satiate my cravings and keep me on track.
- Chicken Broccoli Alfredo – Juicy chicken and fresh broccoli tossed in homemade alfredo sauce.
Recipe
Ingredients
- 1/2 lb Pasta
- 1 lb Mushrooms
- 1/2 lb Broccoli
- 1/2 cup Parmesan Cheese
- 2 cup Whipping Cream
- 1 tbsp Garlic Parley Salt
- 1 tbsp Light Olive Oil
- 3 Garlic Cloves (optional)
Instructions
- Prepare ingredients for the dish. Optionally, add garlic. Cook pasta per package inductions. Keep it a bit undercooked to keep the texture.
- On an oiled skillet, dice mushrooms into quarters and sautee until golden brown. Add in broccoli and garlic salt.
- Stir in cream and bring it to a boil. Press in garlic and add parmesan cheese.
- Stir in cooked pasta. It may seem like there is a lot of sauce, but pasta will absorb a lot of it, making it perfectly creamy.
Question, what kind of Parmesan cheese! Grated or in canister?
Hi Erlene, I would use fine grated Parmesan, like you see in the pictures. Thank you for reaching out!
Hey just a quick query, can I use cheddar cheese instead of parmesan?
Hi Fairy, You can use cheddar as long as you're okay that it won't have an alfredo-y taste to it. It'll be more like a cheddar cream sauce!
This was simple and delicious. I used fresh garlic instead of garlic powder. I also used whole wheat rotini pasta. I will definitely make this again.
Hello Marissa, I'm so glad you loved the recipe, thank you for sharing your variations, I love the idea of using whole wheat pasta makes it a bit healthier!
Loved the flavors of this dish, I added shrimp. Next time I’ll omit the garlic salt and use the real thing (garlic and kosher salt). I’ll reduce the cream by half a cup and increase the Parmesan a bit so it isn’t so thin. I’ll serve this with noodles on the side next time as some like it more saucy than others. Next time I’ll try cooking the sauce first
How did you go about adding the shrimp?!
Hi Carol,
I'm so glad you enjoyed the recipe, thank you for taking the time to comment! Let me know how it goes!
Very easy and a nice meal, and went together pretty quickly.
Changes for next time — I plan to dial down the garlic salt (a bit too salty!), and use half powdered garlic and half garlic salt.
— Also, we’ll shift to a little more broccoli and a little less mushrooms.
I'm glad you enjoyed it. Thank you for all of your feedback!
As a vegetarian I am always looking for amazing dinner ideas, and this turned out fantastic! Thank you!
Allyson, thank you for sharing. I am so happy you enjoyed it.
What a delicious dish! Love the broccoli & mushroom added! It makes it such a hearty meal!
Yes, we love hearty dishes, especially when we can sneak in veggies for kids 🙂
This was so good! Made it for dinner and we all loved it!
Eden, thank you for sharing! I am so happy to hear!
Would you think making this the day before, with GF pasta, and baking it the day of would work?
This would work but undercook the pasta. Also, add the sauce right before baking because you don’t want the pasta to absorb all the sauce.
Thanks for sharing this Natalya! looks simple and delicious for meatless nights! Cooking this today! Quick question can I replace the creme with milk powder and water? I know creme is richer in taste but just as an alternative to no time for grocery day 😀
I have never tried using powder, but I dont think results would be same. If you try this, please let me know the turn out.
Ive cooked this and it became automatically my fave dish making it for the second time now
Awesome, I am so happy to hear that you guys love this.
Looks quick n simple. Gonna try this. Whats the best temperature & the time to bake this dish??
Medium heat but I am sure each stove top is different. Watch it as it cooks so you can adjust temperature.
This was amazing!! Doubled the recipe. My kids were ecstatic ?
Wow, thank you for sharing. Glad you guys loved it!
So easy and so delisious 😉 thank u for this recepi
Thank you Ira! I am glad you liked this recipe! 🙂
I love alfredo, broccoli and mushroom, so I know it must be amazing all together. Lovely recipe! 🙂
Thank you dear. We loved the flavors, I hope you love it at well 🙂
Gonna cook this pasta today!! Adding shrimps 😉
Omg, I love shrimp in pasta. I love that idea. Next time 😉