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Fettuccine Alfredo with Roasted Mushrooms and Baby Spinach

Main Course, Pasta | January 15, 2015 | By


Ingredients :

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.

Alfredo Sauce:

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.



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