Spinach And Mushroom Fettuccine Recipes

SPINACH, MUSHROOM, AND RICOTTA FETTUCCINE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain and transfer to a serving bowl.
• Melt butter in a large saucepan over medium heat. Saute mushrooms and sausage in butter until mushrooms are tender and sausage is browned and crumbly, 10 to 12 minutes. Stir spinach into mushroom mixture and cook until heated through, 5 to 10 minutes. Remove from heat.
• Stir ricotta cheese into mushroom mixture until well-mixed; add lemon juice. Pour mushroom mixture over fettuccine and toss to coat.

SPINACH AND MUSHROOM FETTUCCINE

Steps:

• Heat a large pot of water over medium-high heat until boiling.
• While waiting on the water to boil, heat a large skillet over medium heat and add in 2 Tbsp of olive oil, 1 small sliced onion, salt and pepper. Cook for about 3 minutes until onions start to brown and turn translucent.
• Add 1/2 lb fettuccine to boiling water and cook according to directions on the box. Once done, drain and add to a serving dish.
• To the pan with the cooked onions, stir in 3 minced garlic cloves, 1 tsp garlic powder and 1 tsp paprika. Stir and cook for 3 more minutes.
• Add in 8 oz sliced mushrooms, 1 C low sodium chicken broth, 1 1/2 Tbsp soy sauce, and 1 1/2 tsp corn starch and simmer until sauce begins to thicken, about 3-5 minutes.
• Stir in 2 garlic and herb flavored laughing cow cheese wedges (or 2 Tbsp cream cheese, if preferred). Break cheese into small pieces and continue to mix until melted.
• Toss in most of a 5 oz bag of spinach, leaving a little to use as garnish. Stir into sauce until mostly wilted.
• Pour mushroom sauce on top of the pasta, garnish with remaining chopped spinach and serve.
• Enjoy!

MUSHROOM AND SPINACH FETTUCCINE

Steps:

• Cook and drain fettuccine as directed on package, omitting salt.
• Meanwhile, in 10-inch skillet, heat 1/4 cup of the broth to boiling over medium-high heat. Add mushrooms; cook, stirring frequently, until almost all liquid is absorbed. Stir in additional 1/4 cup broth. Continue cooking mushrooms 4 to 6 minutes, stirring frequently, until tender.
• Stir in remaining 1/4 cup broth; heat to boiling. Stir in spinach, tomatoes, Italian seasoning and salt. Cook 1 to 2 minutes, stirring constantly, until spinach is wilted. Stir in evaporated milk just until heated through.
• Place fettuccine on large platter. Top with spinach mixture and cheese.

ROUND 2 RECIPE - SPINACH AND MUSHROOM PASTA

Steps:

• In a large skillet over medium heat, add the canola oil. When it is hot, add the mushrooms, season with salt and pepper, and cook until they are lightly browned and have given up their liquid, about 5 minutes. Add the reserved onions, Italian seasoning, red pepper flakes, and garlic and cook for 1 minute. Stir in the reserved spinach and cook until warmed through, about 2 minutes. Toss in the pasta and cook until it is warmed through, about 2 minutes. At the last minute, stir in the basil, cheese, and olive oil. Serve immediately.
• Preheat the oven to 350 degrees F.
• In a large bowl, beat together 1 egg with a generous pinch of salt and pepper. Whisk in 1 tablespoon canola oil. Add half the spaghetti (reserve the other half for another use). Toss it well to coat and press it into a 9-inch deep dish pie pan to form a crust.
• In a skillet over medium-high heat, add the remaining oil. When it is hot, add the onion and cook until it is softened, about 5 minutes. Add the garlic and cook for 1 minute. Remove from the heat and set aside (reserve half the cooked onions for another use).
• In a large bowl, whisk together the remaining 2 eggs, milk, Italian seasoning, and salt and pepper, to taste. Stir in the cheese, spinach (reserve 3/4 cup spinach for another use), and remaining half of the cooked onions. Pour the mixture on top of the spaghetti pie crust, top with tomato slices, and sprinkle with Parmesan. Place onto a baking sheet and bake until the pie is set and golden brown, 30 to 35 minutes. Remove and let rest for 10 minutes before slicing.

SPINACH & MUSHROOM PASTA

Steps:

• In large non-stick pan over med-high heat, cook garlic, onion& thyme in oil for about a minute.
• Add mushrooms, cook about 8 minutes, stirring often, until the mushrooms begin to brown& their juices begin to run.
• Sprinkle with flour& stir about one minute, then slowly begin to add the milk, and bring to the boil, stirring constantly for about 3 minutes, or until the sauce thickens.
• Stir in the spinach, basil, salt& pepper& cook until the spinach begins to wilt.
• Toss sauce with cooked pasta& grate fresh parmesan cheese over individual servings.

SPINACH AND MUSHROOM FETTUCCINE

Steps:

• Heat oil in pan, add onion, garlic, chillies and mushrooms, cook, stirring, until onion is soft.
• Stir in undrained crushed tomatoes, paste, sugar, wine, artichokes, olives and basil, simmer, covered, for about 20 minutes or until thickened slightly.
• Add spinach, simmer, uncovered, until spinach is wilted.
• Stir in cheese.
• Add pasta to large pan of boiling water, boil, uncovered, until just tender; drain. Toss hot spinach and mushroom mixture with pasta.

SPINACH MUSHROOM AND RICOTTA FETTUCCINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large saucepan over medium heat, melt butter. Stir in mushrooms and cook until tender. Stir in spinach and cook until thawed and tender. Remove from heat and stir in ricotta cheese; mix well.
• To the spinach mixture add the lemon juice; pour over cooked pasta. Mix well and serve.

CREAMY MUSHROOM & SPINACH PASTA

Steps:

• Heat the oil in a medium saucepan over a medium heat and fry the onion and mushrooms for 10 mins, or until softened and browned slightly. Meanwhile, cook the pasta following pack instructions.
• Add the garlic to the pan with the mushrooms and cook for 2 mins more. Tip in the crème fraîche and parmesan, stir to combine, then add the baby spinach. Set aside.
• Remove the pasta from the heat and drain, reserving 25ml of the water. Toss the pasta in the creamy mushroom sauce, put back on the heat and cook over a low heat until the spinach wilts, about 5 mins. Pour in enough of the reserved water to loosen slightly. Season with black pepper and finish with a sprinkle of chilli flakes, if you like.