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CREAMY MUSHROOM FETTUCCINE
YIELD: 4 SERVINGS
PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 30 MINUTES
INGREDIENTS:
DIRECTIONS:
source:http://damndelicious.net
YIELD: 4 SERVINGS
PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 30 MINUTES
INGREDIENTS:
- 8 ounces fettuccine
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 pound cremini mushrooms, thinly sliced
- 1 onion, diced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried dill
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour
- 3/4 cup vegetable broth
- 1 cup half and half, or more, as needed*
- 2 cups baby spinach
- 1/4 cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
- 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 and dill until fragrant, about 1 minute; season with salt and pepper, to taste.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half until slightly thickened, about 1-2 minutes.
- Stir in baby spinach and Parmesan until the spinach has wilted, about 2 minutes. If the mixture is too thick, add more half and half as needed.
- Stir in pasta and gently toss to combine.
- Serve immediately, garnished with parsley, if desired.
source:http://damndelicious.net