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A fork lifting creamy fettuccine noodles from a bowl of Spinach and Mushroom Alfredo Pasta topped with mushrooms and cheese.

Spinach and Mushroom Alfredo Pasta

This recipe provides a comforting, creamy pasta dish featuring spinach and mushrooms. It is a quick dinner option that combines vegetables with a rich sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For Boiling Pasta
  • 1 Water Use your usual amount for boiling fettuccine
  • 1 tablespoon Salt For water
  • 1 pound Fettuccine noodles Go by the directions on the pasta box
Vegetables and Sauté
  • 1 tablespoon Olive oil
  • 10 ounces Portobello mushrooms Package of sliced baby portobellos
  • 3 cups Spinach A couple of handfuls
  • 3 cloves Garlic Crushed
  • 1 teaspoon Salt For sautéing
Alfredo Sauce
  • 1 cup Almond milk Or milk of choice
  • 5 tablespoons Butter
  • 1.25 cups Parmesan cheese
  • 0.5 block Cream cheese

Equipment

  • Stock pot
  • Large sauté pan
  • Saucepan

Method
 

  1. Fill a stock pot halfway with water and add salt. Bring the water to a boil.
  2. Heat a large sauté pan on medium heat. Add olive oil when the pan is heated.
  3. Add the mushrooms to the pan and sauté for 5 minutes. Add the spinach, salt, and garlic. Sauté for an additional 3 minutes.
  4. Add the fettuccine noodles to the boiling water and cook for 12 minutes or until you reach your desired consistency. Follow the directions on the pasta box for best results.
  5. Start the sauce. Add the milk and butter to a saucepan. Turn the heat to medium low and bring the mixture to a near boil.
  6. Add the parmesan cheese and cream cheese. Whisk the mixture until it melts and reaches a creamy consistency.
  7. Drain the pasta. You can save 1 cup of the pasta water in case your sauce is too thick; use 1/4 cup of water to thin the sauce, stirring as you add it. You can always add more water, but you cannot remove it.
  8. Add the alfredo sauce, spinach, and mushrooms to the pan with the pasta. Stir everything until it is combined.
  9. Eat and enjoy your meal.

Notes

I first made this dish on a cold evening when I needed to use up fresh spinach and mushrooms. Mixing them with a rich cream sauce reminded me of simple, satisfying meals from my college days. This recipe became a regular meal prep item, showing that rich flavors are possible even on a low-carb diet.

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