This creamy parmesan mushroom fettuccine is quick and easy to prepare in 20 minutes. Rich, cheesy, and flavorful; made with garlic and spinach.
Total Time: 20 minutes Prep: 10 minutes Cook: 10 minutes
Yield: 4 servings
Level: Easy
Ingredients
8 ounces whole wheat fettuccine
1 cup frozen chopped spinach, thawed
2 tablespoons olive oil
2 cloves garlic, minced
8 ounces mushrooms, sliced
¼ cup organic half and half
¾ cup parmesan, freshly grated
2 tablespoons fresh parsley, chopped (optional)
Sea salt
¾ teaspoon ground black pepper
Instructions
Boil a large pot of water. Salt the water and add the fettuccine. Cook, according to package instructions, until just al dente. Drain.
Meanwhile, measure 1 cup of frozen chopped spinach, and place the frozen spinach in a heat-safe bowl. Microwave until thawed. When cool enough to handle, transfer thawed spinach to a fine mesh strainer. Arrange the strainer over a large mixing bowl and squeeze spinach, wringing dry, until all excess water is drained from the spinach. Set aside.
Heat the olive oil and garlic in a large skillet over medium heat. Cook, stirring frequently, until softened, about 2-4 minutes. Add the mushrooms and cook until softened, about 2-4 minutes more.
Turn off the heat. Add the spinach, fettuccine, half and half, and parmesan. Season thoroughly with salt and pepper. Stir until well combined. Top with fresh parsley, and serve.