Fettuccine Pasta With Portobello Mushrooms Recipe

Name: Fettuccine Pasta With Portobello Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
Sprinkle pasta with Parmesan cheese and mix thoroughly. Remove from heat and spoon into warmed bowls.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (12 ounce) box dry fettuccine pasta, 2 tablespoons olive oil, 1/2 onion, minced, 1 clove garlic, minced, and more.

Yes, Fettuccine Pasta With Portobello Mushrooms falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fettuccine Pasta With Portobello Mushrooms

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