The creamiest, most delicious mushroom alfredo you have ever tasted – you’ll want a spoon to slurp this sauce!
Did you know Parmesan is called the ” king of Italian cheese? This is a very fine cheese that can transform any dish into something gourmet.
Stella Cheese (r) is a brand that has been around since the year 1923. It makes lasagnas and casseroles richer, gooier, and more sophisticated. Even this simple fettuccine dish becomes restaurant-quality with the creamy parmesan goodness and the heavenly mushroom sauce.
This dish is so simple and easy to make it only takes 30 minutes. You can always add more vegetables or switch out the spinach with kale or Swiss chard. You decide! The possibilities are endless.
- 8 ounces fettuccine
- Two tablespoons of unsalted butter
- Two cloves garlic, minced
- Cremini mushrooms 1 pound, thinly sliced
- One onion, diced
- Half a teaspoon of dried thyme
- 1/4 teaspoon dried dill
- To taste, add Kosher Salt and freshly ground Black Pepper
- 2 Tablespoons of all-purpose flour
- 3/4 cup vegetable broth
- Half and half is a good substitute for milk.
- 2 cups baby spinach
- Parmesan cheese, freshly grated, 1/4 cup
- Fresh parsley leaves, two tablespoons
- Cook pasta in a large pot with salted boiling water according to the package directions. Drain well.
- Melt butter over medium heat in a large pan. Add the garlic, onions and mushrooms. Cook, stirring frequently, for 3-4 minutes or until the vegetables are tender. Stir in thyme, dill, and garlic until fragrant (about 1 minute); season with salt and black pepper to taste.
- Stir in flour for about a minute. Continue to whisk while cooking, adding vegetable broth gradually. This should take about 1-2 mins. Stir in half-and-half until it is slightly thickened (about 1-2 minutes).
- Stir in the baby spinach and Parmesan for about 2 minutes until the spinach is wilted. If the mixture becomes too thick, you can add more half-and-half as necessary.
- Mix in the pasta and toss gently.
- Garnish with parsley if you wish.