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!
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
Instructions:
- 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.
- In a large skillet, heat butter over medium heat. Add minced garlic and sauté for about a minute until fragrant.
- Add mushrooms, stirring occasionally for about 5-7 minutes until golden brown and tender.
- Add fresh spinach, cook for 1-2 minutes until wilted.
- 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.
- Add the drained pasta and the reserved pasta water. Toss together until the pasta is evenly coated in the sauce. Turn off heat.
- Add in your Parmesan, stir together and season with a dash of salt and pepper.
- Serve hot, sprinkle some Parmesan on top and enjoy!
Flourish with food 