A comforting Italian vegetarian dish that combines the creamy texture of Alfredo sauce with the earthy flavors of mushrooms and vibrant notes of spinach.
Ingredients
Scale:
2 tablespoons unsalted butter
2 cloves garlic, minced
1 cup heavy cream
1 cup Parmesan cheese, grated
Salt and pepper to taste
12 ounces fettuccine or pasta of your choice
2 tablespoons olive oil
1 pound mushrooms, sliced
6 cups fresh spinach leaves
1 teaspoon lemon juice (optional)
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms and sauté until they are golden brown and tender, about 5-7 minutes. Remove the mushrooms and set them aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, approximately 1 minute.
Pour in the heavy cream, stirring constantly. Allow the mixture to simmer gently for 3-4 minutes until it begins to thicken slightly.
Gradually add the grated Parmesan cheese to the skillet, stirring until the cheese melts and the sauce becomes creamy and smooth. Season with salt and pepper to taste.
Add the cooked mushrooms and fresh spinach to the Alfredo sauce. Cook for an additional 2-3 minutes until the spinach wilts.
Toss the cooked fettuccine with the sauce, using reserved pasta water to adjust the consistency of the sauce if needed.
Finish with a splash of lemon juice for brightness, if desired. Garnish with fresh parsley before serving.
