Fettuccine Alfredo Mushroom Spinach (Print-Friendly Version)
Creamy fettuccine combined with sautéed mushrooms and spinach for a luscious, comforting dish.
# Ingredients:
→ Dairy
01 -
1½ cups heavy cream, divided
02 -
3 tbsp unsalted butter, divided
03 -
¾ cup finely grated fresh Parmesan cheese
→ Vegetables
04 -
5 oz baby cremini mushrooms, cleaned
05 -
2 cups fresh baby spinach
06 -
1 clove garlic, minced
→ Pasta
07 -
9 oz fettuccine, cooked just shy of al dente
→ Seasonings
08 -
Sea salt, to taste
09 -
Freshly cracked black pepper, to taste
10 -
Pinch of freshly grated nutmeg
# Steps:
01 -
Heat 1 cup of heavy cream and 2 tablespoons of butter in a saucepan over medium-low heat until simmering. Simmer for 12-15 minutes, stirring frequently, until reduced to roughly 2/3 cup.
02 -
Remove from heat and stir in the remaining ½ cup heavy cream. Season with sea salt, freshly cracked pepper, and a pinch of grated nutmeg.
03 -
Melt the remaining 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and cook undisturbed for 3 minutes. Toss and continue cooking until golden brown, about 3-4 minutes. Add spinach and minced garlic, stirring constantly for 1 minute. Remove from heat and set aside.
04 -
While the cream reduces, boil fettuccine in salted water following package directions to just before al dente. Drain, reserving ¼ cup of pasta water.
05 -
Return the cream mixture to simmer over medium-high heat, then reduce to low. Add drained pasta and Parmesan cheese. Toss with tongs over low heat until cheese melts, sauce coats pasta, and pasta reaches al dente, about 1-2 minutes.
06 -
Incorporate reserved pasta water if necessary, then stir in the mushroom and spinach mixture. Let thicken for 1-2 minutes off heat, toss again, and serve immediately in warmed bowls. Adjust seasoning with salt and pepper as desired.
# Notes & Tips:
01 -
For optimal creaminess, warm serving bowls before plating to keep the sauce smooth and luscious.