Fettuccine Pasta with Portobello Mushrooms recipe
All Recipes Main Dish Recipes Pasta
Ingredients
- 1 (12 ounce) box dry fettuccine pasta 2 tablespoons olive oil ½ onion, minced 1 clove garlic, minced 1 (8 ounce) package portobello mushrooms, thickly sliced ¼ cup butter 3 tablespoons vegetable stock ½ bunch fresh spinach, finely chopped 1 sprig fresh rosemary, chopped, or to taste salt and freshly ground black pepper to taste 3 tablespoons grated Parmesan cheese
Nutrition Info
- 685.6 caloriescarbohydrate: 90.8 gcholesterol: 45.1 mgfat: 28.8 gfiber: 6.6 gprotein: 21 gsaturatedFat: 12.4 gservingSize: -sodium: 309.5 mgsugar: 6.2 gtransFat: : -unsaturatedFat: : -
Directions Fettuccine Pasta with Portobello Mushrooms
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
Meanwhile, heat olive oil in a skillet over medium heat and cook onion and garlic until soft, about 4 minutes. Add mushrooms and butter, cook and stir until softened, about 3 minutes. Pour in vegetable stock and cook on high heat until stock has reduced, about 2 minutes. Add spinach and rosemary. Season with salt and pepper. Stir to combine. Add cooked linguine and toss everything to mix well. Cook for an additional 2 to 3 minutes.
Sprinkle pasta with Parmesan cheese and mix thoroughly. Remove from heat and spoon into warmed bowls.