Spinach and Mushroom Alfredo Fettuccine

• 8 oz fettuccine
• 2 cups fresh spinach, roughly chopped
• 8 oz mushrooms, sliced
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 2 tbsp unsalted butter
• Salt, to taste
• Black pepper, to taste
• 1/4 tsp nutmeg (optional)
• 2 tbsp olive oil

Steps

1. 1 Cook fettuccine according to package instructions until al dente; drain and set aside.
2. 2 Heat olive oil and butter in a large skillet over medium heat.
3. 3 Add garlic and sauté until fragrant, about 1 minute.
4. 4 Add mushrooms and cook until softened and browned, about 5 minutes.
5. 5 Pour in heavy cream, bring to a gentle simmer, then stir in Parmesan until melted and smooth.
6. 6 Add spinach and cook until wilted.
7. 7 Season with salt, black pepper, and nutmeg if using.
8. 8 Toss cooked fettuccine in the sauce until well coated.
9. 9 Serve immediately, garnished with extra Parmesan if desired.

Equipment

• Large pot for pasta
• Large skillet
• Wooden spoon

Variations

• Add grilled chicken for extra protein.
• Substitute sun-dried tomatoes for mushrooms for a tangy twist.

Substitutions

• Use whole milk instead of heavy cream for a lighter version.
• Swap fettuccine with spaghetti or penne.

Pairings

• Garlic bread
• Steamed broccoli

Nutrition

Tips

• Reserve a bit of pasta water to loosen the sauce if needed.
• For extra richness, add a splash of cream at the end.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or cream to restore creaminess.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently, adding extra cream as needed.

Serving Suggestions

• Serve with a crisp Caesar salad.
• Pair with a glass of Pinot Noir.

FAQ