Creamy Mushroom Spinach Fettuccine

Ingredients

• 180 g fettuccine
• 250 g mushrooms (cremini or button), sliced
• 90 g fresh spinach
• 2 cloves garlic, minced
• 1.5 tbsp unsalted butter
• 1 tbsp olive oil
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp black pepper
• 1/4 tsp salt(optional)
• 1/8 tsp red pepper flakes(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil. Cook the fettuccine until al dente (about 10 minutes), then reserve about 1/2 cup of pasta water and drain.

2. 2

   While the pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook until browned and their moisture cooks off, about 8 minutes.

3. 3

   Add the garlic and cook for 30 seconds, then stir in the spinach a handful at a time until wilted, about 2 minutes.

4. 4

   Lower heat to medium. Pour in the heavy cream and simmer gently for 2–3 minutes until slightly thickened. Stir in Parmesan, black pepper, and optional red pepper flakes. If needed, loosen with a splash of reserved pasta water.

5. 5

   Add the drained fettuccine to the skillet and toss to coat. Cook for 1 minute to heat through, then serve immediately.