Mushroom and Spinach Fettuccine

Fettuccine is tossed with browned mushrooms, garlic, shallot, spinach, and a light cream sauce, then finished with Parmesan. The dish is built for a weeknight timeline and served as a complete meatless main.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

• 3000 ml water for boiling pasta
• 12 g kosher salt divided
• 340 g fettuccine dried
• 30 ml olive oil divided
• 14 g unsalted butter divided
• 340 g cremini mushrooms sliced
• 50 g shallot finely chopped
• 12 g garlic minced
• 6 g kosher salt divided
• 1 g black pepper freshly ground, divided
• 1 g red pepper flakes optional
• 60 ml dry white wine optional
• 240 ml vegetable broth low-sodium
• 180 ml heavy cream
• 14 g unsalted butter divided
• 140 g baby spinach rinsed and patted dry
• 25 g Parmesan cheese finely grated, plus extra for serving
• 20 g Parmesan cheese finely grated, plus extra for serving
• 2 g black pepper freshly ground, divided

Instructions

1. Bring 3000 ml water to a boil in a large pot. Add 12 g kosher salt. While the water heats, bring a large deep skillet to medium-high heat. The pasta water is at a rolling boil and the skillet is hot.
2. Add the fettuccine to the boiling water and cook until just shy of al dente, usually 9 to 11 minutes. Reserve 120 ml of the pasta water, then drain. The pasta is flexible but still slightly firm in the center.
3. Add 30 ml olive oil and 14 g butter to the hot skillet. Add the mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, 6 to 8 minutes. The mushrooms have browned edges and most released moisture has cooked off.
4. Add the shallot, garlic, 6 g salt, and 1 g black pepper. Cook for 1 minute, stirring constantly. If using the red pepper flakes, add them now. The shallot is softened and the garlic is fragrant but not browned.
5. If using the white wine, add it and simmer until nearly evaporated, about 1 minute. Add the vegetable broth and simmer for 2 minutes, then add the cream and remaining 14 g butter. The sauce looks glossy and slightly thickened.
6. Add the spinach in handfuls and stir until just wilted, about 1 minute. Add the drained pasta and 25 g of the Parmesan, then toss, adding up to 120 ml reserved pasta water a little at a time as needed to loosen the sauce. The spinach is wilted and the sauce clings to the pasta without pooling.
7. Taste and adjust with black pepper only, then finish with the remaining Parmesan on top. Serve immediately. The pasta is evenly coated and the sauce is creamy, not watery.