Fettuccine Alfredo with Button Mushrooms & Spinach

My son and husband both haven’t been feeling well this week I decided to spoil them a bit and make an extra comforting side dish of fettuccine alfredo with button mushrooms & spinach to pair with the parmesan chicken and tossed salad I was serving for dinner.  This recipe is surprisingly easy to make and was a HUGE hit with the entire family and it paired nicely with the chicken and salad.

Fettuccine Alfredo with Button Mushrooms & Spinach

Ingredients

• 1½ cup heavy cream, divided
• 3 tbsp butter, divided
• Sea salt and freshly cracked pepper, to taste
• Pinch of fresh nutmeg, grated
• 5 oz baby cremini mushrooms, cleaned
• 1 clove garlic, minced
• 2 cups baby spinach
• 9 oz fettuccine, cooked just shy of al dente
• ¾ cup fresh parmesan, finely grated

How to Make Fettuccine Alfredo with Button Mushrooms & Spinach

Heat one cup of the heavy cream and 2 tablespoons butter in a heavy saucepan over medium-low heat until at a simmer. Simmer for 12-15 minutes, stirring often, until it has reduced to about 2/3 cup. Remove from the heat and add the remaining 1/2 cup heavy cream. Stir to combine then season with a bit of sea salt and freshly cracked pepper, to taste along with a pinch of freshly grated nutmeg.

Heat the remaining 1 tablespoon of butter in a large skillet over medium heat. Add the mushrooms and cook undisturbed for 3 minutes then toss and continue to cook until golden brown, about 3-4 minutes. Add the spinach and minced garlic and cook, stirring constantly for 1 minute. Remove from the heat and set aside until needed.

While the cream is reducing, cook the fettuccine in salted boiling water per package instructions until just shy of al dente. Drain, reserving 1/4 cup of pasta water.

Meanwhile, return the cream mixture to a simmer over medium-high heat; reduce heat to low then add the drained pasta and the parmesan cheese. Cook over low heat, tossing the pasta with tongs to combine until the cheese is melted, the sauce has coated the pasta, and the pasta is al dente, 1-2 minutes.

Stir in the reserved cooking water, if needed. Add the mushroom & spinach mixture; stir to combine. Set aside to allow to thicken for 1-2 minutes. Toss again then serve in warmed bowls so the sauce stays nice and creamy. Season with a bit more sea salt and freshly cracked black pepper, if desired. Enjoy.