Creamy Spinach Mushroom Fettuccine
This Creamy Spinach Mushroom Fettuccine is rich, garlicky, and packed with fresh flavors. Easy to make and perfect for a comforting weeknight dinner!
Servings: 4 servings
Ingredients
- 8 oz fettuccine pasta
- 2 cups fresh spinach chopped
- 1 cup mushrooms sliced (cremini or white button)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic minced
- salt and pepper to taste
- 1/4 teaspoon nutmeg optional
Instructions
- Bring a large pot of salted water to a boil. Add the 8 oz of fettuccine pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water and drain the pasta. Set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add sliced mushrooms and sauté for 5-7 minutes until browned. Add minced garlic and cook for 1 more minute, stirring frequently.
- Add chopped spinach to the skillet with mushrooms and garlic. Cook for 2-3 minutes until spinach wilts, stirring occasionally.
- Pour in 1 cup heavy cream and stir to combine. Warm through on low heat without boiling. Stir in 1/2 cup grated Parmesan cheese, 1/4 teaspoon nutmeg (if using), and season with salt and pepper to taste.
- Add the drained fettuccine to the skillet with the sauce. Toss gently to coat. If sauce is too thick, add reserved pasta water to loosen. Cook together for 1-2 minutes to meld flavors.
- Serve immediately, garnished with extra Parmesan cheese or freshly ground black pepper if desired.
Equipment
- Large Pot
- Large skillet or sauté pan
- Colander
- Wooden spoon or silicone spatula
- Grater
- Knife and cutting board
Notes
- Don’t overcook the pasta; al dente texture is best for this creamy dish.
- Reserve some pasta water to adjust sauce consistency without watering down flavor.
- Use freshly grated Parmesan for the best melting and flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently with a splash of milk or cream.