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Savory Spinach & Mushroom Fettuccine is more than just a meal; it's an experience that combines the earthiness of mushrooms with the vibrant freshness of spinach, all enveloped in a luscious cream sauce. This dish appeals not only to pasta lovers but also to those seeking a comforting yet sophisticated option for dinner. With its creamy texture and rich flavors, this fettuccine dish is perfect for a family gathering or a quiet evening at home.

Creamy Mushroom Pasta with Spinach

Savory Spinach & Mushroom Fettuccine is a delightful dish that marries the earthy flavors of cremini mushrooms with the freshness of spinach in a creamy sauce. Perfect for any occasion, this pasta not only satisfies cravings but also offers nutritional benefits from fresh ingredients. Each bite bursts with rich, wholesome flavors, making it an ideal comfort meal. Elevate your dining experience with this creamy fettuccine, sure to impress family and friends alike.
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Ingredients
  

12 ounces fettuccine pasta

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

16 ounces cremini mushrooms, sliced

5 ounces baby spinach

1 cup heavy cream

1 cup vegetable broth

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper, to taste

½ cup grated Parmesan cheese (plus extra for serving)

Fresh parsley, chopped (for garnish)

Lemon zest (optional, for garnish)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve about ½ cup of pasta water, then drain and set aside.

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

      Cook the Mushrooms: Add the sliced cremini mushrooms to the skillet. Increase the heat to medium-high and cook, stirring occasionally, for about 5-7 minutes until the mushrooms are browned and tender.

        Add Spinach and Spices: Stir in the baby spinach, letting it wilt down for about 2 minutes. Then, sprinkle in the thyme, oregano, salt, and pepper.

          Create the Sauce: Pour in the heavy cream and vegetable broth, stirring to combine. Reduce the heat to low and let the mixture simmer for about 5 minutes until slightly thickened.

            Mix with Pasta: Add the cooked fettuccine to the skillet, tossing to coat the pasta with the creamy mushroom sauce. If the sauce is too thick, add a little reserved pasta water to loosen it up. Stir in the grated Parmesan cheese until melted and well-blended.

              Serve: Taste and adjust seasoning as needed. To serve, plate the pasta and garnish with additional Parmesan cheese, fresh parsley, and a sprinkle of lemon zest for brightness, if desired.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings