Easy Creamy Mushroom and Spinach Alfredo
Equipment
- Large Pot
- Large Skillet
- Colander
Ingredients
- 12 ounces fettuccine
- 2 tablespoons butter
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 3 garlic cloves, minced
- 4 cups fresh spinach
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Drain and set aside.
- While the pasta cooks, heat the butter and olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook until they release their liquid and turn golden, about 6 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the fresh spinach and cook until it wilts, about 2 minutes.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until it melts and the sauce thickens slightly.
- Add the drained fettuccine to the skillet and toss until the pasta is evenly coated. Season with salt and black pepper to taste before serving.
Notes
If the sauce thickens too much after adding the pasta, splash in a little of the reserved pasta water to loosen it. Use freshly grated Parmesan rather than the pre-shredded kind for the smoothest melt. Leftovers reheat well over low heat with an extra splash of cream to restore the texture.
Course: Main Course
Cuisine: Italian
Equipment: Large Pot, Large Skillet, Colander
Cuisine: Italian
Equipment: Large Pot, Large Skillet, Colander