Creamy, Cheesy Mushroom Spinach Pasta
Creamy, Cheesy Mushroom Spinach Pasta - sautéed mushrooms and baby spinach tossed with buttered fettuccine in a garlicky, parmesan cream sauce.
Ingredients
- 8 oz fettucine or other pasta cooked until al dente and tossed with 1 tablespoon butter.
For the sauce:
- 2 tablespoons olive oil
- 1 medium onion chopped
- 8 oz mushrooms, sliced 227g
- 4 cloves garlic minced fine
- 1 cup cream 8oz, 227g
- 1 cup water 8oz, 227g
- 1 bouillon cube vegetarian or chicken
- 1 tablespoon fresh thyme or ¾ teaspoon dried
- ½ cup Parmesan cheese 2oz, 57g
- 6 oz baby spinach roughly chopped or whole (170g)
- salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium-high heat. Add onion and saute until softened.
- Add mushrooms, stir, and cover for a few minutes until liquid is released from mushrooms.
- Remove the lid and cook until the liquid is evaporated and the mushrooms are golden brown.
- Add the garlic, stir, and cook for about 1 minute.
- Add the cream, water, bouillon cube, and thyme. When it simmers and the bouillon cube has dissolved, add the Parmesan cheese. Cook until cheese is melted.
- Remove from heat. Add baby spinach and stir. It will wilt into the sauce.
- Season with salt and pepper to taste.
- Toss hot, buttered pasta with sauce. Serve immediately.
- If making ahead of time, Keep the pasta and sauce separate. Toss just before serving.
Notes
- Enjoy this Creamy, Cheesy Mushroom Spinach Pasta as a delicious vegetarian meal, or add sliced, grilled chicken if you prefer.
Nutrition
Calories: 1144kcalCarbohydrates: 100gProtein: 36gFat: 69gSaturated Fat: 35gPolyunsaturated Fat: 5gMonounsaturated Fat: 24gTrans Fat: 0.1gCholesterol: 247mgSodium: 1019mgPotassium: 1382mgFiber: 8gSugar: 11gVitamin A: 10158IUVitamin C: 39mgCalcium: 544mgIron: 6mg
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