Description
Fettuccine with Creamy Mushroom and Spinach Sauce
Ingredients:
8 oz fettuccine pasta
2 tablespoons olive oil
1 cup mushrooms, sliced
1 cup fresh spinach leaves
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
2 tablespoons butter
2 cloves garlic, minced
Salt and black pepper, to taste
1/4 teaspoon dried thyme
(optional)
1/4 teaspoon ground nutmeg (optional)
Instructions:
Cook the Fettuccine:
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente.
Drain the pasta, reserving about 1/2 cup of pasta water for later. Set the pasta aside.
Prepare the Sauce:
In a large skillet, heat the olive oil over medium heat.
Add the sliced mushrooms and cook for 5-7 minutes until they soften and release their moisture. Stir occasionally to prevent burning.
Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the Cream and Spinach:
Add the butter to the pan and allow it to melt. Then, pour in the heavy cream and bring it to a gentle simmer.
Stir in the grated Parmesan cheese, thyme, and nutmeg (if using), allowing the sauce to thicken for about 3-4 minutes.
Add the spinach and cook until it wilts into the sauce.
Combine Pasta and Sauce:
Add the cooked fettuccine pasta to the skillet, tossing to coat in the creamy mushroom and spinach sauce. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.
Season with salt and pepper to taste.
Serve:
Serve the creamy fettuccine hot, garnished with additional Parmesan cheese, fresh parsley, or cracked black pepper if desired.
This Fettuccine with Creamy Mushroom and Spinach Sauce is a comforting, rich dish that’s perfect for a weeknight dinner or a special meal. Enjoy the delightful combination of flavors!
Step-by-Step Guide
Follow this detailed guide for perfect results every time. First, ensure all ingredients are prepped before heating your pan. Start boiling your salted pasta water. While it heats, slice mushrooms, mince garlic, and measure your cream and cheese. Cook the pasta until just al dente, then drain, reserving that crucial 1/2 cup of starchy water. In your skillet, heat olive oil over medium heat. Add mushrooms in a single layer if possible, letting them sear and brown before stirring—this builds flavor. After 5-7 minutes, add garlic for just 60 seconds to avoid bitterness. Introduce butter, then cream, bringing to a very gentle simmer—do not boil vigorously. Whisk in Parmesan until melted, then add seasonings. The sauce will thicken in 3-4 minutes. Fold in spinach until wilted, then immediately add the drained pasta. Toss everything together, adding reserved pasta water a tablespoon at a time to loosen the sauce so it clings to the noodles.
Serving Suggestions
This rich pasta is beautifully complemented by simple sides. Serve with a crisp arugula salad dressed in lemon vinaigrette to cut through the creaminess. For protein, add grilled chicken scallopini or sautéed shrimp. Garlic bread is a classic for soaking up extra sauce. To elevate the presentation, garnish with extra grated Parmesan, a sprinkle of red pepper flakes, fresh chopped parsley, or a drizzle of white truffle oil.
How-to Summary
Boil and drain fettuccine, saving pasta water. Sauté mushrooms in oil until soft, add garlic briefly. Add butter, cream, and Parmesan to make a simmering sauce. Wilt spinach into sauce, then toss with pasta, thinning with reserved water as needed. Season and serve immediately.
Frequently Asked Questions
Can I use a different pasta? Yes. Tagliatelle, pappardelle, or even short shapes like rigatoni work well, as their ridges hold the creamy sauce.
How can I make this dish vegetarian? It already is vegetarian. Ensure your Parmesan cheese is made with vegetarian rennet if required.
What’s the best substitute for heavy cream? For a slightly lighter version, half-and-half can work, but the sauce will be less rich and thicken less. For a dairy-free option, full-fat canned coconut cream is a good alternative.
Can I prepare this sauce ahead of time? You can sauté the mushrooms and garlic ahead, but combine with the cream, cheese, and pasta just before serving to prevent separation and a gummy texture.
How do I 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 water to revive the sauce’s consistency.
Common Mistakes to Avoid
- Overcooking the garlic: Adding garlic too early with the mushrooms or cooking it over high heat makes it bitter. Add it for the last minute of mushroom cooking.
- Skipping the pasta water: The starchy water is essential for adjusting sauce consistency and helping it emulsify and stick to the pasta.
- Boiling the cream sauce: Bring the cream to a gentle simmer only. A rolling boil can cause it to separate or become greasy.
- Using pre-grated Parmesan: Pre-grated cheese often contains anti-caking agents that can make your sauce grainy. Grate a block of cheese fresh for a smooth melt.
Conclusion
This Fettuccine with Creamy Mushroom and Spinach Sauce masterfully combines earthy mushrooms, vibrant spinach, and a luxuriously smooth Parmesan cream into a restaurant-quality meal you can create at home. By following the step-by-step guide and heeding the common pitfalls, you’ll achieve a perfectly balanced, comforting dish that feels both indulgent and wholesome. It’s a versatile recipe that welcomes customization but is utterly satisfying as written. Buon appetito!