Fettuccine Pasta with Portobello Mushrooms recipe

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Ingredients

1 (12 ounce) box dry fettuccine pasta
2 tablespoons olive oil
½ onion, minced
1 clove garlic, minced
1 (8 ounce) package portobello mushrooms, thickly sliced
¼ cup butter
3 tablespoons vegetable stock
½ bunch fresh spinach, finely chopped
1 sprig fresh rosemary, chopped, or to taste
salt and freshly ground black pepper to taste
3 tablespoons grated Parmesan cheese

Nutrition Info

685.6 calories
carbohydrate: 90.8 g
cholesterol: 45.1 mg
fat: 28.8 g
fiber: 6.6 g
protein: 21 g
saturatedFat: 12.4 g
servingSize: -
sodium: 309.5 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.

  2. Meanwhile, heat olive oil in a skillet over medium heat and cook onion and garlic until soft, about 4 minutes. Add mushrooms and butter, cook and stir until softened, about 3 minutes. Pour in vegetable stock and cook on high heat until stock has reduced, about 2 minutes. Add spinach and rosemary. Season with salt and pepper. Stir to combine. Add cooked linguine and toss everything to mix well. Cook for an additional 2 to 3 minutes.

  3. Sprinkle pasta with Parmesan cheese and mix thoroughly. Remove from heat and spoon into warmed bowls.

Recipe Yield

3 servings

Recipe Note

This delicious mushroom pasta dish is quick, easy, and delicious - simply ideal for a midweek supper or meat-free Monday. Serve with a salad and some garlic bread.

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