Creamy Mushroom and Spinach Pasta Alfredo with Garlic Knots and Salad

Tender pasta tossed in a velvety garlic-Parmesan Alfredo sauce with sautéed mushrooms and wilted spinach, complemented by warm garlic knots and a crisp green salad.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 3
• Cuisine: Italian
• Difficulty: Easy
• Cost: $6.21/serving

Dietary

• Vegetarian
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein

Tags

• comfort food
• savory
• sauté
• boil

Ingredients

• 8 ounce fettuccine
• 2 tablespoon butter
• 1 tablespoon olive oil
• 8 ounce cremini mushrooms (sliced)
• 2 clove garlic (minced)
• 1.5 cup heavy cream
• 1 cup Parmesan cheese (grated)
• 0.25 teaspoon ground nutmeg
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 5 ounce fresh spinach
• 6 garlic knots (small, store-bought)
• 5 ounce mixed greens salad
• 2 tablespoon Italian dressing

Instructions

1. Bring a large pot of salted water to a rolling boil. Add 8 ounces fettuccine and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Warm 6 small garlic knots according to package instructions.
2. While pasta cooks, melt 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Add 8 ounces sliced cremini mushrooms and sauté until browned and tender, about 5-7 minutes.
3. Add 2 minced garlic cloves to the skillet and cook for 1 minute until fragrant.
4. Pour in 1 1/2 cups heavy cream and bring to a gentle simmer. Reduce heat to low and stir in 1 cup grated Parmesan cheese and 1/4 teaspoon ground nutmeg. Whisk until smooth. Season with salt and black pepper to taste.
5. Add 5 ounces fresh spinach to the sauce and cook until wilted, about 2-3 minutes.
6. Add the drained pasta to the skillet with the Alfredo sauce. Toss to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
7. Serve immediately, garnished with extra grated Parmesan cheese. Serve with warmed garlic knots and a side salad made with 5 ounces mixed greens and 2 tablespoons Italian dressing.

Notes

You can add cooked vegan chicken strips or plant-based sausage for extra protein if desired. For a dairy-free version, use a plant-based cream and Parmesan substitute.

Nutrition (per serving)

• Calories: 780
• Protein: 24.2 g
• Carbohydrates: 65.5 g
• Fat: 48.9 g
• Fiber: 6.8 g
• Sodium: 890 mg
• Saturated Fat: 27.5 g
• Sugar: 7.1 g
• Cholesterol: 155 mg