Mushroom Fettuccine Alfredo
Delicious and healthy version of this dish.
Servings 6 servings
Calories 450kcal
Ingredients
- 1 tablespoon Salt for water to boil fettuccine
- 2 tablespoons olive oil
- 10 ounces portobello mushrooms package of sliced baby portobellos
- 3 cups handfuls spinach
- 3 cloves garlic crushed
- 1 pound fettuccine
Alfredo Sauce
- 1 cup almond milk or milk of choice
- 5 tablespoons butter
- 1 1/4 cups parmesan cheese
- 1 teaspoon salt
- 1/2 block cream cheese
Instructions
- Fill a stock pot 1/2 way with water and salt it, bring to boil.1 tablespoon Salt
- Heat a large sauté pan on medium and add olive oil when heated.2 tablespoons olive oil
- Add mushrooms, sauté for 5 minutes. Add spinach, salt, and garlic and sauté for 3 minutes.10 ounces portobello mushrooms, 3 cups handfuls spinach, 3 cloves garlic, 1 teaspoon salt
- Add fettuccine to boiling water and cook for 12 minutes or to desired consistency, (I like al dente).1 pound fettuccine
- Start the sauce - Add milk and butter to saucepan and bring to a near boil.1 cup almond milk, 5 tablespoons butter
- Add parmesan cheese and cream cheese. Whisk until melted and creamy consistency.1 1/4 cups parmesan cheese, 1/2 block cream cheese
- Drain pasta and add to pan.
- Add alfredo sauce and spinach and mushroom sauté. Stir until combined
- Plate
- Eat
- Smile
- Enjoy
Notes
You can use whatever milk you like and double it if you love saucy pasta!
Nutrition
Serving: 1serving | Calories: 450kcal | Carbohydrates: 57g | Protein: 19g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 102mg | Sodium: 200mg | Potassium: 465mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1910IU | Vitamin C: 4.7mg | Calcium: 344mg | Iron: 2.2mg