Fettuccine Alfredo with Roasted Mushrooms and Baby Spinach
250 gramm Fettuccine pasta
2 cup Alfredo Sauce
2 cup oven roasted mushrooms
2 cup baby spinach
Oven roasted mushrooms:
2 pounds button or cremini mushrooms, washed, trimmed, and quartered
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 tsp fresh or dry thyme
Adjust oven rack to center position and preheat oven to 375°F. Toss mushrooms with olive oil and season with salt , pepper and thyme. Transfer to baking sheet and spread into an even layer. Transfer to oven and roast until mushrooms browned but still tender, about 20 minutes.
1/4 cup butter
1 cup heavy cream
2 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese
1/2 mozarella cheese (optional)
Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through.
Cook the pasta according to package directions. Drain the pasta and immediately pour it into a Alfredo sauce. Toss a couple of times and then spinkle with a mushrooms and a spinach. Heat through. Serve immediately.