Description
Fettuccine with Creamy Mushroom and Spinach Sauce
Ingredients:
8 oz fettuccine pasta
2 tablespoons olive oil
1 cup mushrooms, sliced
1 cup fresh spinach leaves
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
2 tablespoons butter
2 cloves garlic, minced
Salt and black pepper, to taste
1/4 teaspoon dried thyme
(optional)
1/4 teaspoon ground nutmeg (optional)
Instructions:
Cook the Fettuccine:
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente.
Drain the pasta, reserving about 1/2 cup of pasta water for later. Set the pasta aside.
Prepare the Sauce:
In a large skillet, heat the olive oil over medium heat.
Add the sliced mushrooms and cook for 5-7 minutes until they soften and release their moisture. Stir occasionally to prevent burning.
Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the Cream and Spinach:
Add the butter to the pan and allow it to melt. Then, pour in the heavy cream and bring it to a gentle simmer.
Stir in the grated Parmesan cheese, thyme, and nutmeg (if using), allowing the sauce to thicken for about 3-4 minutes.
Add the spinach and cook until it wilts into the sauce.
Combine Pasta and Sauce:
Add the cooked fettuccine pasta to the skillet, tossing to coat in the creamy mushroom and spinach sauce. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.
Season with salt and pepper to taste.
Serve:
Serve the creamy fettuccine hot, garnished with additional Parmesan cheese, fresh parsley, or cracked black pepper if desired.
This Fettuccine with Creamy Mushroom and Spinach Sauce is a comforting, rich dish that’s perfect for a weeknight dinner or a special meal. Enjoy the delightful combination of flavors!
