Creamy Mushroom Fettuccine
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.91 out of 5 stars
(10)
Ingredients
4 servings
- 8 ounces fettuccine
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 pound cremini mushrooms, thinly sliced
- 1 onion, diced
- ½ teaspoon dried thyme
- ¼ teaspoon dried dill
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour
- ¾ cup vegetable broth
- 1 cup half and half, or more, as needed*
- 2 cups baby spinach
- ¼ cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
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Preparation
Step 1
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Step 2
Melt butter in a large skillet over medium heat. Add garlic, mushrooms, and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and dill until fragrant, about 1 minute; season with salt and pepper, to taste.
Step 3
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half until slightly thickened, about 1-2 minutes.
Step 4
Stir in baby spinach and Parmesan until the spinach has wilted, about 2 minutes. If the mixture is too thick, add more half and half as needed.
Step 5
Stir in pasta and gently toss to combine.
Step 6
Serve immediately, garnished with parsley, if desired.
Step 7
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Chef's notes
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
