Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, creamy spinach and mushroom fettuccine. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Creamy spinach and mushroom fettuccine is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Creamy spinach and mushroom fettuccine is something which I’ve loved my whole life. They are nice and they look fantastic.
Creamy Mushroom Spinach Fettuccine made with Land O Lakes® Butter with Olive Oil & Sea Salt. So delicious and easy to make, this is sure to become a family favorite! Disclosure: This recipe and post are sponsored by Land O Lakes. October may be my favorite month of the year.
To begin with this particular recipe, we have to first prepare a few components. You can have creamy spinach and mushroom fettuccine using 12 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Creamy spinach and mushroom fettuccine:
- Prepare 1 Bag fettuccine
- Prepare 300 ml Cooking cream
- Take 500 ml/600ml Veggie stock
- Get 1 Leek (white only)
- Get 1/2 Cup Parmesan
- Take 10 Large mushrooms
- Take 1/2 Bag baby spinach
- Prepare 2 Garlic cloves
- Take Pinch thyme
- Take 1 Tablespoon Dijon mustard
- Get 2 Tablespoons butter
- Prepare to taste Salt
What makes this creamy pasta so healthy, is that I used Greek yogurt instead of heavy cream. The Greek yogurt gives the pasta an incredible creamy texture, without sacrificing flavor and making it guilt-free. This spinach and mushroom pasta is creamy and full of flavor thanks to my favorite garlic parmesan cream sauce. I sautéed onions, garlic, mushrooms and spinach then added cream and parmesan and mixed the cream sauce in with the pasta, topped with mozzarella cheese and baked until bubbly.
Steps to make Creamy spinach and mushroom fettuccine:
- Cook fettuccine as per packet in seperate pot (whole packet used for this recipe). Slice mushrooms and leek then add to pan with butter. Crush garlic and add to pan; add pinch of thyme. Salt to taste. Simmer til soft.
- Add cream, Dijon mustard and stock to veggies (the stock will make the sauce very runny but that’s what you want) then add Parmesan once cream is mixed through. Keep heat on low so the cheese doesn’t become grainy.
- Once fettuccine is done, add sauce and enjoy! God bless during this time of Lent☺️
This spinach and mushroom pasta is creamy and full of flavor thanks to my favorite garlic parmesan cream sauce. I sautéed onions, garlic, mushrooms and spinach then added cream and parmesan and mixed the cream sauce in with the pasta, topped with mozzarella cheese and baked until bubbly. Cook the pasta according to package instructions. Heat the olive oil in a large skillet over medium-high heat. This creamy pasta is loaded with spinach, mushrooms, caramelized onions, and then smothered in a creamy Parmesan cheese sauce.
So that is going to wrap this up with this special food creamy spinach and mushroom fettuccine recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
