Creamy Mushroom Fettuccine

• Vegetarian

• Produce

  • 2 cups Baby spinach
  • 1 lb Cremini mushrooms
  • 1/4 tsp Dill, dried
  • 2 cloves Garlic
  • 1 Onion
  • 2 tbsp Parsley, fresh leaves
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 3/4 cup Vegetable broth

• Pasta & Grains

  • 8 oz Fettuccine

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 Kosher salt and freshly ground black pepper

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 cup Half and half
  • 1/4 cup Parmesan

Found on damndelicious.net

Description

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.