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Creamy Mushroom Fettuccine Recipe

Creamy Mushroom Fettuccine

INGREDIENTS:


  • 8 ounces fettuccine
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 pound cremini mushrooms, thinly sliced
  • 1 onion, diced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried dill
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour
  • 3/4 cup vegetable broth
  • 1 cup half and half, or more, as needed*
  • 2 cups baby spinach
  • 1/4 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS:


  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  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.
  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.
  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.
  5. Stir in pasta and gently toss to combine.
  6. Serve immediately, garnished with parsley, if desired.

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.


Source: Damn Delicious


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Creamy Mushroom Fettuccine Recipe Creamy Mushroom Fettuccine Recipe Reviewed by Jarvis Mann on 4:14 PM Rating: 5

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