Ingredients
Scale
- 8 oz fettuccine pasta
- 2 cups fresh spinach, roughly chopped
- 1 cup mushrooms, sliced
- 1 cup heavy cream
- 1/2 cup parmesan cheese, grated
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 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, usually about 8-10 minutes.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Add the sliced mushrooms to the skillet and cook until they are tender and have released their moisture, about 5 minutes.
- Stir in the spinach and cook until wilted, about 2-3 minutes.
- Lower the heat and pour in the heavy cream, stirring to combine. Allow it to simmer for a couple of minutes.
- Add the grated parmesan cheese and stir until melted and creamy. Season with salt and pepper to taste.
- Drain the fettuccine and add it to the skillet. Toss everything together until the pasta is well coated in the sauce.
- Remove from heat, garnish with fresh parsley, and serve immediately. Enjoy!
- Prep Time: 10
- Cook Time: 20