Creamy Mushroom Fettuccine
The creamiest mushroom alfredo sauce you will ever have – a sauce so good, you’ll want to slurp it with a spoon!
Did you know that parmesan cheese is known as the “King of Italian Cheese“? It is really a fine type of cheese, helping to transform any homemade dish to something truly gourmet, especially with the help of Stella® Cheese.
Now Stella Cheese® has been around since 1923, creating lasagnas, casseroles, and baked potatoes so much more richer and gooier, elevating every day meals to something so fancy and sophisticated. And even with this easy fettuccine dish, it becomes restaurant quality with all that creamy parmesan goodness, sitting in a pool of that heavenly mushroom alfredo sauce.
Except no one will ever know just how easy and simple this dish really is, made in just 30 minutes. Best of all, you can add in more veggies as needed or swap out the spinach for kale, swiss chard or even arugula. It’s up to you, and the possibilities are endless!
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Creamy Mushroom Fettuccine
Ingredients
- 8 ounces fettuccine
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 pound cremini mushrooms, thinly sliced
- 1 onion, diced
- ½ teaspoon dried thyme
- ¼ teaspoon dried dill
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour
- ¾ cup vegetable broth
- 1 cup half and half, or more, as needed*
- 2 cups baby spinach
- ¼ cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- 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.
- 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.
- 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.
- Stir in pasta and gently toss to combine.
- Serve immediately, garnished with parsley, if desired.
Notes
Did you make this recipe?
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Disclosure: This post is sponsored by Stella® Cheese. All opinions expressed are my own.
Sorry, made as recipe written….not very good..very bland..will not make again.
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.
So good!!!! We added chicken and a bit if lemon juice, then substituted the noodles for black bean noodles and 1% milk instead of half and half. It’s was amazing, definitely becoming a go to, I didn’t know it would be so easy to make.
I made this tonight. Didn’t have any spinach, so I left it out. Served it with sliced chicken breast and over zoodles, instead of fettucini. The 9 year old granddaughter gave it a “happy chair dance” and the grown daughter liked it too (but isn’t in love with zoodles).
I have white mushrooms I just bought do you think those would work?
Yes, absolutely.
Just made it on a whim. Very lovely as meal or side.
To amp it up next time if deglaze mushrooms, onions and garlic with a bit of dry sherry. Don’t miss the whipped cream at all. Flavourful but light
I’ve made this dish twice, first time exactly as the recipe said and it was YUM and the second time (tonight) I made it with pan-seared chicken and used chicken broth instead of veggie broth and I also might have snuck in some dry white wine. Great dish both veggie and with chicken! Thanks!!
Could I slice chicken breadt, to put inside. We r meat eaters. Thank.you.. Recipe sounds awesome except lacking.any kind of meat..
Yes, absolutely.
Made this for my family this past weekend. I never ever cook from scratch but this looked so delicious I had to give it a try and it was amazing!
I am a mom of six children with a busy schedule always buy easy meals that you just put in the oven and bake. (Seeing that I never had cooking lessons.) However I am now making home cooked meals and your recipes are amazing!
Husband, daughter, and I loved this dish! So much lighter than other alfredo sauces without sacrificing taste. I will be trying more of your vegetarian recipes.
A big thank you for the nutrition facts which are so important for those of us who need to track these.
I made this tonight and honestly, I thought it lacked flavor. I will say that I did not use fresh parm, which probably would have made a big difference so those who are reading this, don’t use the green bottle =:) I skipped the pasta and used zoodles instead- didn’t miss it at all.
Molly, thank you for trying my recipe. I really do hope you get to try this again with fresh Parmesan – it will make a huge difference!
So easy and yet so good! Pure Heaven! Thank you so much for sharing!
made this tonight for the first time. turned out great. thanks as always for sharing.
hello!
i liked this recipe!
what can be a good substitute of vegetable broth in this recipe???
Krisha, chicken broth/stock would be fine to substitute.
Hi is it possible to use coconut milk and coconut cream instead of using dairy milk and cream or maybe even almond milk I don’t use soy or dairy products, but was wondering if it would taste as good.
Thanks
You can certainly try substituting coconut milk/cream but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome but if substitutions must be made due to dietary restrictions, please use your best judgment.
I love pasta recipes like this! I have a similar recipe and the first time I made it for my boyfriend he told me it was “spectacular”. Yum!
Oh em gee — This looks so creamy and full of mushroom goodness! I lovee mushrooms, pretty much my favorite veggie. I can’t wait to make this with EXTRA mushrooms! Haha
hi Chungah,
Absolutely delicious and yummy. Nice and simple.
Made this tonight, we thought it was good except tasted too much of thyme.
I’m so glad you tried this recipe! But if the thyme taste is too strong for your taste, you can omit it completely or add only 1/4 teaspoon for next time.