Creamy Mushroom Fettuccine


Made this tonight, we thought it was good except tasted too much of thyme.

  • 8 ounces fettuccine 
  • 2 tablespoons unsalted butter 
  • 2 cloves garlic, minced 
  • 1 pound cremini mushrooms, thinly sliced 
  • 1 onion, diced 
  • 1/2 teaspoon dried thyme 
  • 1/4 teaspoon dried dill Kosher salt and freshly ground black pepper, to taste 
  • 2 tablespoons all-purpose flour 
  • 3/4 cup vegetable broth 
  • 1 cup half and half, or more, as needed* 
  • 2 cups baby spinach 
  • 1/4 cup freshly grated Parmesan 
  • 2 tablespoons chopped fresh parsley leaves
  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. 
  2. Melt butter in a large skillet over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and dill until fragrant, about 1 minute; season with salt and pepper, to taste. 
  3. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half until slightly thickened, about 1-2 minutes. 
  4. Stir in baby spinach and Parmesan until the spinach has wilted, about 2 minutes. If the mixture is too thick, add more half and half as needed. 
  5. Stir in pasta and gently toss to combine. 
  6. Serve immediately, garnished with parsley, if desired. 
RECIPES >>>  Creamy Mushroom Fettuccine