Creamy Mushroom Fettuccine

Name: Creamy Mushroom Fettuccine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 ounces fettuccine; 2 tablespoons unsalted butter; 2 cloves garlic; 1 pound cremini mushrooms; 1 onion; ½ teaspoon dried thyme; ¼ teaspoon dried dill; Kosher salt and freshly ground black pepper; 2 tablespoons all-purpose flour; ¾ cup vegetable broth; 1 cup half and half; 2 cups baby spinach; ¼ cup freshly grated parmesan; 2 tablespoons chopped fresh parsley leaves

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4.9

30 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Course
Main Course

Creamy Mushroom Fettuccine

Iris Warren

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The creamiest mushroom alfredo sauce you will ever have – a sauce so good, you’ll want to slurp it with a spoon!

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Ingredients

Servings

8 ounces fettuccine
2 tablespoons unsalted butter
2 cloves garlic minced
1 pound cremini mushrooms thinly sliced
1 onion diced
½ teaspoon dried thyme
¼ teaspoon dried dill
Kosher salt and freshly ground black pepper to taste
2 tablespoons all-purpose flour
¾ cup vegetable broth
1 cup half and half or more, as needed*
2 cups baby spinach
¼ cup freshly grated parmesan
2 tablespoons chopped fresh parsley leaves

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Instructions

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Melt butter in a large skillet over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and dill until fragrant, about 1 minute; season with salt and pepper, to taste.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half until slightly thickened, about 1-2 minutes.
Stir in baby spinach and Parmesan until the spinach has wilted, about 2 minutes. If the mixture is too thick, add more half and half as needed.
Stir in pasta and gently toss to combine.
Serve immediately, garnished with parsley, if desired.

Notes

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.