Description

This deliciously creamy fettuccine makes a great side or main dish. Serve it with crusty bread to soak up any extra sauce.

Ingredients

• 8 oz. fettuccine
• 2 T. unsalted butter
• 3 cloves garlic, minced
• 1 lb. Cremini mushrooms, thinly sliced
• 1 onion, diced or grated
• 1/2 t. dried thyme
• 1/4 t. dried dill
• Kosher salt, to taste
• freshly ground black pepper, to taste
• 2 T. all-purpose flour
• 3/4 c. vegetable broth/stock (chicken broth/stock can be used as well)
• 1 c. half and half, or more, as needed
• 2 c. baby spinach
• 1/4 c. freshly grated Parmesan
• 2 T. chopped fresh parsley leaves, for garnish, if desired

Steps

1. Wash spinach, drain and pat dry with paper towels. Wipe off/clean mushrooms.
2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
3. 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.