Spinach Mushroom Alfredo Pasta

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

Steps

1. 1 Cook fettuccine according to package instructions; reserve 1/4 cup pasta water.
2. 2 While pasta cooks, melt butter with olive oil in a large skillet over medium heat.
3. 3 Add mushrooms and sauté until golden brown.
4. 4 Stir in garlic and cook for 1 minute.
5. 5 Add spinach and cook until wilted.
6. 6 Pour in heavy cream, bring to a gentle simmer.
7. 7 Stir in Parmesan, nutmeg, salt, and pepper until sauce is smooth.
8. 8 Combine cooked pasta with sauce, adding reserved pasta water to adjust consistency.
9. 9 Serve immediately.

Nutrition

Tips

• For a richer flavor, toast the garlic in the butter and oil for 30 seconds before adding mushrooms.
• Use baby spinach for quicker cooking and a more delicate texture.
• Top with extra Parmesan and cracked pepper for garnish.

Storage

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

Serving Suggestions

• Pair with a crisp Caesar salad.
• A sprinkle of toasted breadcrumbs adds texture.

FAQ