Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, creamy spinach and mushroom fettuccine. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Creamy spinach and mushroom fettuccine is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Creamy spinach and mushroom fettuccine is something which I’ve loved my entire life.

This deliciously creamy mushroom and spinach fettuccine is the perfect dinner to enjoy during those cold winter months. This Creamy Spinach & Mushroom Pasta is loaded with flavors, easy to make and yes, you guessed it, super healthy. What makes this creamy pasta so healthy, is that I used Greek yogurt instead of heavy cream. The Greek yogurt gives the pasta an incredible creamy texture, without sacrificing flavor and making it guilt-free.

To begin with this recipe, we must first prepare a few components. You can cook creamy spinach and mushroom fettuccine using 12 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Creamy spinach and mushroom fettuccine:

1. Get 1 Bag fettuccine
2. Make ready 300 ml Cooking cream
3. Make ready 500 ml/600ml Veggie stock
4. Take 1 Leek (white only)
5. Take 1/2 Cup Parmesan
6. Prepare 10 Large mushrooms
7. Prepare 1/2 Bag baby spinach
8. Take 2 Garlic cloves
9. Make ready Pinch thyme
10. Take 1 Tablespoon Dijon mustard
11. Get 2 Tablespoons butter
12. Get to taste Salt

This Creamy Mushroom Spinach Fettuccine is one of my absolute favorite meals. It's creamy, cheesy and oh so delicious! I like to keep my fettuccine meatless but my husband and kids love this pasta dish with a side of rotisserie chicken. Whole milk and a tablespoon of cream cheese make it miraculously creamy anyway.

Instructions to make Creamy spinach and mushroom fettuccine:

1. Cook fettuccine as per packet in seperate pot (whole packet used for this recipe). Slice mushrooms and leek then add to pan with butter. Crush garlic and add to pan; add pinch of thyme. Salt to taste. Simmer til soft.
2. Add cream, Dijon mustard and stock to veggies (the stock will make the sauce very runny but that’s what you want) then add Parmesan once cream is mixed through. Keep heat on low so the cheese doesn’t become grainy.
3. Once fettuccine is done, add sauce and enjoy! God bless during this time of Lent☺️

I like to keep my fettuccine meatless but my husband and kids love this pasta dish with a side of rotisserie chicken. Whole milk and a tablespoon of cream cheese make it miraculously creamy anyway. Garlic, salt and pepper season all three components: the mushrooms, spinach and sauce. That's basically all you need and feel free to use whatever pasta you have on hand. I like wholewheat penne or fusili the most, but anything goes.

So that’s going to wrap this up for this special food creamy spinach and mushroom fettuccine recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!