Fettuccine with Creamy Mushroom Sauce
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
Directions
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Wash spinach, drain and pat dry with paper towels. Wipe off/clean mushrooms.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
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.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in broth/stock, and cook, whisking constantly, until well incorporated, about 1-2 minutes. Stir in half and half until slightly thickened, about 1-2 minutes.
Stir in baby spinach and Parmesan until spinach has wilted, about 2 minutes. If mixture is too thick, add more half and half as needed.
Stir in pasta; gently toss to combine.
Serve immediately, garnished with parsley, if desired.
4 servings