The creamiest mushroom alfredo sauce you will ever have – a sauce so good, you’ll want to slurp it with a spoon!
Sunday calls for simple and quick meals. No one wants to waste their time and energy on a extravagant Sunday brunch. But what if a meal looks lavish and extravagant, yet it is so easy and quick??? That would be a complete win-win right?? This Fettuccine Alfredo with Mushroom and Spinach is perfect for a Sunday Brunch. Its a complete meal that includes pasta and fresh vegetables and can be made in less than 30 mins.
Fettuccine is flat pasta, that looks similar to ribbons, but is a little thick. It adds much more texture to the final dish in comparison to the regular pasta. Classically, a fettuccine alfredo is made in a creamy butter and cream sauce and seasoned with a lot of freshly ground pepper and parmesan cheese. And even with this easy fettuccine dish, it becomes restaurant quality with all that creamy parmesan goodness, sitting in a pool of that heavenly mushroom alfredo sauce.
Except no one will ever know just how easy and simple this dish really is, made in just 30 minutes. Best of all, you can add in more veggies as needed or swap out the spinach for , broccoli or zucchini. It’s up to you, and the possibilities are endless!
Lets get started with the recipe now!!!
- ½ Packet Fettuccine
- 3 tablespoons butter
- 2 cloves garlic, minced
- 200 gms mushrooms thinly sliced
- 1 onion, diced
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour
- 1 and ½ cup Milk
- 1 cup Pasta water
- 2 cups spinach
- ¼ cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
- 1 tsp chilli flakes
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Melt butter in a large skillet over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute; season with salt and pepper, to taste.
- Whisk in flour until lightly browned, about 1 minute. Stir in milk until slightly thickened, about 1-2 minutes.
- Also add the remaining pasta water. This will make the sauce rich and creamy.
- Stir in baby spinach and Parmesan until the spinach has wilted, about 2 minutes. If the mixture is too thick, add more pasta water as needed.
- Stir in pasta and gently toss to combine.
- Serve immediately, garnished with parsley, if desired.
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