Pasta
Creamy Mushroom Spinach Fettuccine
A rich, creamy pasta dish combining tender fettuccine noodles with sautéed mushrooms and fresh spinach in a luscious Parmesan cream sauce.
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 instructions in salted boiling water until al dente; drain reserving 1/4 cup pasta water.
- Heat olive oil in a large skillet over medium heat. Add mushrooms and sauté until browned, about 5 minutes.
- Add garlic and cook 1 minute more. Stir in spinach and cook until wilted.
- Reduce heat to low. Pour in heavy cream and Parmesan cheese; stir until cheese melts and sauce thickens, about 3 minutes. Season with salt and pepper.
- Toss drained pasta with the sauce, adding reserved pasta water as needed for desired consistency. Serve immediately.
A little kitchen know-how
Reserve some pasta cooking water to thin the sauce if needed and help it adhere to the noodles.
Storage & leftovers
Refrigerate leftovers in a sealed container for up to 3 days. Reheat gently in a skillet over medium-low heat, adding splash of milk to loosen sauce as needed.
Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.