Description
Creamy Mushroom and Spinach Fettuccine
Ingredients:
12 oz fettuccine pasta
2 tbsp olive oil
3 garlic cloves, minced
1 cup sliced mushrooms
2 cups fresh spinach
1 1/2 cups heavy cream
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
Salt and pepper to taste
Instructions:
Cook the pasta:
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Sauté the mushrooms:
Heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant. Add the mushrooms and cook until they are golden brown and tender, about 5 minutes.
Add the spinach:
Stir the fresh spinach into the skillet and cook until wilted, about 2 minutes.
Make the creamy sauce:
Pour in the heavy cream and stir in the Parmesan cheese. Add Italian seasoning, salt, and pepper. Simmer for 3-4 minutes until the sauce thickens slightly.
Combine pasta and sauce:
Add the cooked fettuccine to the skillet and toss to coat in the creamy sauce. If the sauce is too thick, stir in a bit of the reserved pasta water.
Serve and enjoy:
Plate the pasta and garnish with extra Parmesan cheese and freshly ground black pepper. Serve hot!
This creamy mushroom and spinach fettuccine is a comforting and flavorful dish that’s perfect for any pasta lover. Quick, easy, and utterly delicious!
Step-by-Step Guide
Follow this detailed guide for perfect results every time. First, ensure all ingredients are prepped before heating your skillet. When cooking the pasta, salting the water generously is key for flavor. While the pasta cooks, begin sautéing the garlic in olive oil over medium heat—be careful not to burn it. Add the mushrooms in a single layer to allow them to brown properly, not steam. Once the mushrooms are golden, the spinach wilts quickly. When making the sauce, let the cream and Parmesan simmer gently to thicken without breaking. Finally, toss the al dente pasta directly in the skillet, adding reserved pasta water a tablespoon at a time to achieve a silky, cohesive sauce that clings to the noodles.
Serving Suggestions
This rich pasta pairs beautifully with a simple side salad dressed with a bright vinaigrette to cut through the creaminess. For a protein boost, top with grilled chicken or shrimp. Serve alongside crusty garlic bread for soaking up any extra sauce. A glass of crisp white wine, like a Pinot Grigio or Sauvignon Blanc, complements the earthy mushrooms and creamy sauce perfectly.
How-to Summary
In summary: cook fettuccine al dente, reserving pasta water. Sauté garlic and mushrooms until golden. Wilt spinach, then create a sauce with cream, Parmesan, and seasoning. Toss pasta with sauce, thinning with pasta water as needed. Garnish and serve immediately.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely. This creamy sauce works well with tagliatelle, pappardelle, or even short pastas like rigatoni.
How can I make this dish vegetarian? It already is vegetarian. Ensure your Parmesan cheese is made without animal rennet if following a strict vegetarian diet.
What’s the best way to store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of milk or cream to restore the sauce’s consistency.
Can I use half-and-half instead of heavy cream? You can, but the sauce will be less rich and may not thicken as effectively. A cornstarch slurry can help thicken it if needed.
How do I prevent the sauce from becoming grainy? Avoid boiling the sauce after adding the Parmesan. Keep the heat at a gentle simmer and use freshly grated cheese, as pre-shredded varieties contain anti-caking agents that can cause graininess.
Common Mistakes to Avoid
- Overcooking the pasta, which leads to a mushy texture in the final dish.
- Burning the garlic by using too high heat, which makes it bitter.
- Crowding the mushrooms in the pan, preventing proper browning.
- Adding all the reserved pasta water at once, which can make the sauce too thin.
- Using pre-shredded Parmesan cheese from a bag, which often doesn’t melt as smoothly.
Conclusion
This Creamy Mushroom and Spinach Fettuccine is a testament to how a few quality ingredients can create a restaurant-worthy meal at home. Its balance of earthy mushrooms, vibrant spinach, and luxurious sauce delivers comfort and elegance in every bite. By following the detailed steps and tips provided, you can master this versatile recipe, making it a reliable go-to for busy weeknights or a special dinner. Enjoy the process and the delicious results.