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Creamy Garlic Spinach and Mushroom Fettuccine Recipe

Creamy Garlic Spinach and Mushroom Fettuccine recipe


This is a creamy pasta with mushrooms and spinach. It has cheese and a hint of lemon. You cook mushrooms and mix them with pasta and a creamy sauce. It's yummy and good for dinner.


350 g fettuccine
300 g button mushrooms, sliced
3 cloves of garlic, minced
100 g baby spinach
50 g Parmesan cheese, grated
50 g Romano cheese, grated
4 egg yolks
1/2 lemon, zested and juiced
15 g unsalted butter
1 tbsp olive oil
1/2 tsp dried basil
1/4 tsp red pepper flakes
Salt to taste
Black pepper to taste
120 ml pasta water, reserved


Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente, about 8-10 minutes. Reserve 120 ml of pasta water before draining.
While the pasta is cooking, heat butter and olive oil in a large pan over medium heat. Add the sliced mushrooms and cook until they are brown and have released their moisture, about 5 minutes.
Add the minced garlic, dried basil, and red pepper flakes to the mushrooms. Cook for another 2 minutes, making sure the garlic does not burn.
In a bowl, whisk together the egg yolks, Parmesan cheese, Romano cheese, lemon zest, and black pepper until well combined.
Turn off the heat under the mushroom pan. Add the cooked fettuccine and baby spinach to the mushrooms in the pan, tossing to combine and wilt the spinach.
Quickly pour the egg and cheese mixture into the pan with the pasta, along with the reserved pasta water. Toss everything together quickly to create a creamy sauce that coats the pasta without scrambling the eggs.
Stir in the lemon juice, then season with salt and pepper to taste.
Serve the pasta hot, garnished with additional grated Parmesan cheese if desired.

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