Ingredients (Serves 4)
- 12 oz fettuccine (or your favorite pasta)
- 2 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, minced
- 10 oz cremini or baby bella mushrooms, sliced
- 2 cups baby spinach
- 1 cup heavy cream (or half-and-half for lighter version)
- ½ cup grated Parmesan cheese
- ¼ cup chicken or vegetable broth
- ½ tsp thyme (fresh or dried)
- Salt and freshly cracked black pepper, to taste
- Optional: crushed red pepper flakes or a squeeze of lemon juice for brightness
Instructions
Cook the pasta: Bring a large pot of salted water to a boil and cook pasta according to package directions. Reserve ½ cup of pasta water before draining.
Sauté the mushrooms: In a large skillet over medium heat, add olive oil and butter. Once melted, add mushrooms and cook for about 6–8 minutes until golden brown and softened. Add garlic and thyme, and cook for 1 more minute until fragrant.
Make the sauce: Pour in the broth and stir, scraping up any bits from the pan. Add cream and bring to a gentle simmer. Stir in Parmesan until melted and smooth.
Combine and toss: Add cooked pasta and spinach to the sauce, tossing until coated and the spinach wilts. Add a splash of reserved pasta water if the sauce is too thick.
Season to taste: Add salt, pepper, and optional red pepper flakes or lemon juice.
Serving Suggestion
Top with extra Parmesan and freshly ground black pepper. Serve with garlic bread and a glass of Pinot Grigio or Chardonnay for a perfect cozy meal.
Eric Gandler Clifton Park
