Pasta
Creamy Mushroom and Spinach Fettuccine
A rich and creamy fettuccine pasta tossed with sautéed mushrooms, fresh spinach, and Parmesan cheese for a satisfying vegetarian main course.
Prep10 min
Cook20 min
Rest / chill0 min
Total30 min
Yield4 servings
Gather your ingredients
Ingredients
Check off items as you go. US customary measures.
One step at a time
Let’s make it
- Cook fettuccine according to package directions until al dente. Reserve ½ cup pasta water and drain pasta.
- In a large sauté pan over medium heat, melt butter. Add mushrooms and cook until browned, about 6 minutes.
- Add garlic and cook until fragrant, about 1 minute. Stir in spinach and cook until wilted.
- Pour in heavy cream and bring to a gentle simmer. Add Parmesan cheese and stir until melted. Season with salt and pepper.
- Add drained pasta to the sauce, tossing to coat. Add reserved pasta water as needed to achieve desired sauce consistency. Serve immediately.
A little kitchen know-how
Reserve some pasta water before draining to loosen the sauce if needed, maintaining a creamy consistency.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or milk to restore creaminess.
Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.