Stashcook: Meal Planner & Recipe Keeper

Creamy Garlic Spinach and Mushroom Fettuccine Recipe

Creamy Garlic Spinach and Mushroom Fettuccine recipe

Stashcook

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.

Ingredients

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

Method

1
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.
2
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.
3
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.
4
In a bowl, whisk together the egg yolks, Parmesan cheese, Romano cheese, lemon zest, and black pepper until well combined.
5
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.
6
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.
7
Stir in the lemon juice, then season with salt and pepper to taste.
8
Serve the pasta hot, garnished with additional grated Parmesan cheese if desired.

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