Mushroom Spinach Fettuccine

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If you love pasta, this one’s for you. This is an easy yet super delicious dish. I have experimented with it at times – adding fresh basil or oyster mushrooms for that extra flavor. If you like a little spice, you can give it that heat by adding some red pepper flakes. This light cream sauce calls for garlic, Parmesan and fresh spinach. A true comfort dish!

Cooking your pasta just to al dente gives it a chance to absorb all those yummy flavors when you simmer it in the sauce. Keep some of the pasta water (known as Liquid Gold in some Italian kitchens), a starchy water that helps the pasta and sauce combine into a perfect consistency by binding and thickening the two. Top with more Parmesan as you please!

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Ingredients

• 8 oz (225g) fettucine
• 1/3 cup butter
• 3 cloves garlic, minced
• 1 cup mushrooms (cremini or button)
• 2 cups fresh spinach leaves
• 1/2 cup cooking cream
• 1/3 cup Parmesan cheese
• Salt and pepper to taste

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Instructions:

1. Bring a large pot of water with salt to a boil. Cook the fettuccine pasta according to package instructions, until al dente. Reserve about 1/2 cup of pasta water before draining. Wash your mushrooms and spinach.
2. In a large skillet, heat butter over medium heat. Add minced garlic and sauté for about a minute until fragrant.
3. Add mushrooms, stirring occasionally for about 5-7 minutes until golden brown and tender.
4. Add fresh spinach, cook for 1-2 minutes until wilted.
5. Reduce the heat to low, pour in cream and stir gently to combine. Allow the mixture to simmer for 2-3 minutes until the sauce slightly thickens.
6. Add the drained pasta and the reserved pasta water. Toss together until the pasta is evenly coated in the sauce. Turn off heat.
7. Add in your Parmesan, stir together and season with a dash of salt and pepper.
8. Serve hot, sprinkle some Parmesan on top and enjoy!

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