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A big brown bowl of fettuccine with mushrooms and spinach with two bowls in the background - Square
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Mushroom Fettuccine Alfredo

Delicious and healthy version of this dish.
Course Pasta
Cuisine Italian
Keyword fettuccine alfredo
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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 ¼ cups parmesan cheese
  • 1 teaspoon salt
  • ½ block cream cheese

Instructions

  • Fill a stock pot ½ way with water and salt it, bring to boil
  • Heat a large sauté pan on medium and add olive oil when heated
  • Add mushrooms, sauté for 5 minutes. Add spinach and garlic and sauté for 3 minutes
  • Add fettuccine to boiling water and cook for 12 minutes or to desired consistency, (I like al dente)
  • Start the sauce - Add milk and butter to saucepan and bring to a near boil
  • Add parmesan cheese and cream cheese. Whisk until melted and creamy consistency
  • 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