| | | | | |

Fettuccine Alfredo with Button Mushrooms & Spinach

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 to pair with the parmesan chicken and tossed salad I was serving for dinner. What’s more comforting than pasta in a cream sauce? I had some baby button mushrooms and some fresh spinach in the refrigerator so I threw those in too. 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. My husband had the leftovers for lunch today and said it was very tasty.

Fettuccine Alfredo with Button Mushrooms & Spinach

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.

Fettuccine Alfredo with Button Mushrooms & Spinach

Fettuccine Alfredo with Button Mushrooms & Spinach

Fettuccine Alfredo with Button Mushrooms & Spinach

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main
Cuisine: Italian
Servings: 4
Author: Pam - For the Love of Cooking

Ingredients

  • 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

Instructions

  • Prepare the cream sauce
    by heating 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.
  • Prepare the vegetables
    while the cream is simmering by heating 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.
  • Prepare the pasta
    , while the cream is reducing by cooking the fettuccine in salted boiling water per package instructions until just shy of al dente. Drain, reserving 1/4 cup of pasta water.
  • Finish the recipe
    by returning 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.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

 

 

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




5 Comments

  1. Just the right dish to make one feel better. Hope they both feel better by now. Take care Diane

  2. Looks delicious Pam and I would have been happy with just it and omitting the chicken and salad.

  3. This is definitely what I want to be eating for dinner tonight. Alfredo is my favorite!