- 1 (12 ounce) box dry fettuccine pasta
- 2 tablespoons olive oil
- 1/2 onion, minced
- 1 clove garlic, minced
- 1 (8 ounce) package portobello mushrooms, thickly sliced
- 1/4 cup butter
- 3 tablespoons vegetable stock
- 1/2 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
- 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.
10/21/2019
recipepes.com
fettuccine pasta with portobello mushrooms, recipe
PT15M
PT1H
5
455 calories
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