Description
A hearty, creamy Tuscan Mushroom Pasta that brings cozy Italian-inspired flavor right to your kitchen. Earthy mushrooms, garlic, Parmesan, and spinach make it weeknight-easy but guest-worthy.
Ingredients
8 oz fettuccine pasta
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
16 oz mushrooms, sliced (cremini or button)
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups baby spinach
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and sliced mushrooms. Cook until the mushrooms are tender and browned, about 7–8 minutes.
4. Lower the heat and pour in the heavy cream. Stir to combine and let simmer for 3–4 minutes.
5. Add the grated Parmesan cheese and stir until melted and creamy.
6. Stir in the baby spinach until wilted. Season with salt and pepper to taste.
7. Toss the cooked fettuccine with the mushroom sauce until well coated.
8. Serve hot, garnished with fresh parsley.
Notes
For a lighter version, substitute heavy cream with half-and-half or a plant-based cream.
Add grilled chicken or shrimp for extra protein.
This dish pairs well with a side salad or garlic bread.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 75mg