Best 2 Mushroom And Spinach Fettuccine Recipes
Indulge in a symphony of flavors with our delectable Mushroom and Spinach Fettuccine, a culinary masterpiece that tantalizes the taste buds with its exquisite combination of textures and aromas. This vegetarian delight features tender fettuccine pasta, sautéed mushrooms, and wilted spinach, all enveloped in a creamy and flavorful sauce. Accompany your meal with a refreshing Arugula Salad with Lemon Dressing, a medley of peppery arugula, tangy lemon, and a hint of Parmesan cheese. For a sweet and satisfying conclusion, treat yourself to our classic Chocolate Chip Cookies, where crisp edges and chewy centers meet a symphony of chocolate chips in every bite. Embark on a culinary adventure with our curated collection of recipes, designed to delight your senses and leave you craving more.
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SPINACH, MUSHROOM, AND RICOTTA FETTUCCINE
The name says it all! Spinach and mushrooms are gently sauteed in butter, then tossed with ricotta cheese and fettuccine pasta.
Provided by Lisabeth Moore
Categories Main Dish Recipes Pasta
Time 40m
Yield 2
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain and transfer to a serving bowl.
- Melt butter in a large saucepan over medium heat. Saute mushrooms and sausage in butter until mushrooms are tender and sausage is browned and crumbly, 10 to 12 minutes. Stir spinach into mushroom mixture and cook until heated through, 5 to 10 minutes. Remove from heat.
- Stir ricotta cheese into mushroom mixture until well-mixed; add lemon juice. Pour mushroom mixture over fettuccine and toss to coat.
Nutrition Facts : Calories 862.1 calories, Carbohydrate 98 g, Cholesterol 92.6 mg, Fat 32.7 g, Fiber 9.4 g, Protein 49.8 g, SaturatedFat 13.2 g, Sodium 957.9 mg, Sugar 7.4 g
MUSHROOM AND SPINACH FETTUCCINE
You're 30 minutes away from having a delicious restaurant-inspired fettuccine on your dinner table.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Cook and drain fettuccine as directed on package, omitting salt.
- Meanwhile, in 10-inch skillet, heat 1/4 cup of the broth to boiling over medium-high heat. Add mushrooms; cook, stirring frequently, until almost all liquid is absorbed. Stir in additional 1/4 cup broth. Continue cooking mushrooms 4 to 6 minutes, stirring frequently, until tender.
- Stir in remaining 1/4 cup broth; heat to boiling. Stir in spinach, tomatoes, Italian seasoning and salt. Cook 1 to 2 minutes, stirring constantly, until spinach is wilted. Stir in evaporated milk just until heated through.
- Place fettuccine on large platter. Top with spinach mixture and cheese.
Nutrition Facts : Calories 290, Carbohydrate 45 g, Cholesterol 50 mg, Fiber 4 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 4 g, TransFat 0 g
Tips:
- Use different types of mushrooms: Feel free to experiment with different types of mushrooms for a more complex flavor profile. Consider using cremini, shiitake, or oyster mushrooms along with the button mushrooms called for in this recipe.
- Don't overcrowd the pan: When cooking the mushrooms and spinach, avoid overcrowding the pan as this will prevent them from cooking evenly and may result in steaming rather than sautéing.
- Use fresh spinach: Fresh spinach wilts quickly, making it ideal for this recipe. If you don't have fresh spinach on hand, frozen spinach can be substituted, but be sure to thaw and squeeze out any excess moisture before using.
- Add a splash of cream or milk: For a richer flavor and creamier texture, consider adding a splash of cream or milk to the sauce. Just be sure to do so gradually, tasting as you go, to avoid overwhelming the other flavors in the dish.
- Serve immediately: Fettuccine with mushrooms and spinach is best served immediately after cooking, while the pasta is still hot and the sauce is creamy. Garnish with additional Parmesan cheese and fresh herbs, if desired.
Conclusion:
This mushroom and spinach fettuccine recipe is a delightful vegetarian dish that combines the earthy flavors of mushrooms and spinach with the creamy richness of a Parmesan cheese sauce. The fettuccine pasta provides a hearty base for the dish, while the sautéed mushrooms and spinach add a burst of flavor and color. This recipe is perfect for a quick and easy weeknight meal or a special occasion dinner. With its simple ingredients and delicious flavors, this dish is sure to become a favorite in your kitchen.
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