4.9 from 30 votes
Creamy Mushroom Fettuccine
The creamiest mushroom alfredo sauce you will ever have – a sauce so good, you’ll want to slurp it with a spoon!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
servings
Course:
Main Course
Ingredients
- 8 ounces Fettuccine pasta
- 2 tablespoons butter unsalted
- 2 cloves garlic minced
- 1 pound cremini mushrooms thinly sliced
- 1 onion diced
- ½ teaspoon thyme dried
- ¼ teaspoon dill dried
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons all-purpose flour
- ¾ cup vegetable broth
- 1 cup half and half or more, as needed*
- 2 cups baby spinach
- ¼ cup Parmesan Cheese freshly grated
- 2 tablespoons parsley chopped fresh leaves
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.
Cup of Yum
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.