An easy, 35 minute dinner idea! This Fettuccine with Mushroom Alfredo Sauce is creamy and has a handful of fresh spinach in at the end for color and flavor.
Cook the fettuccine to al dente according to package directions. Drain and set aside. 8 ounces fettuccine noodles
In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms to the skillet and cook for a few minutes until tender. Remove the mushrooms from the skillet and set aside. 1 tablespoon olive oil, 8 ounces baby bella mushrooms
Add butter to the skillet and cook over medium-low heat until melted. Whisk in the flour. Cook and stir for about 1 minute. ¼ cup salted butter, 2 tablespoons all-purpose flour
Add the chicken broth and whisk well, then add the heavy cream, parmesan cheese, and garlic powder; stir well again. ½ cup chicken broth, 1 cup heavy cream, ¾ cup freshly grated parmesan cheese, ½ teaspoon garlic powder
Increase the heat to medium and bring the sauce to a simmer for 1 minute, stirring constantly. Reduce the heat to low and season with salt and pepper to taste. salt and black pepper
Stir in the spinach. Cook over low heat for 1 minute then add the mushrooms and fettuccine. Stir well until all of the pasta is coated with the creamy sauce. 1 cup fresh spinach
Garnish with fresh parsley or basili and serve immediately.
Notes
The calories shown are based on the recipe making 5 serving, with 1 serving being 1/5 of the prepared past with sauce. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.