• eight oz. Fettuccine
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 pound cremini mushrooms, thinly sliced
  • 1 onion, diced
  • half of teaspoon dried thyme
  • 1/4 teaspoon dried dill
  • Kosher salt and freshly ground black pepper, to flavor
  • 2 tablespoons all-cause flour
  • 3/4 cup vegetable broth
  • 1 cup 1/2 and half, or greater, as needed*
  • 2 cups baby spinach
  • 1/four cup freshly grated Parmesan
  • 2 tablespoons chopped sparkling parsley leaves


  1. In a big pot of boiling salted water, cook dinner pasta consistent with package instructions; drain well.
  2. Melt butter in a huge skillet over medium warmth. Add garlic, mushrooms and onion. Cook, stirring on occasion, till tender, approximately 3-4 mins. Stir in thyme and dill until aromatic, approximately 1 minute; season with salt and pepper, to flavor.
  3. Whisk in flour till gently browned, approximately 1 minute. Gradually whisk in vegetable broth, and cook, whisking constantly, till integrated, approximately 1-2 minutes. Stir in half and 1/2 till slightly thickened, about 1-2 mins.
  4. Stir in baby spinach and Parmesan until the spinach has wilted, approximately 2 mins. If the aggregate is just too thick, upload more 1/2 and half as needed.
  5. Stir in pasta and lightly toss to mix.
  6. Serve straight away, garnished with parsley, if desired.
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*Half and half of is same parts of entire milk and cream. For 1 cup 1/2 and half, you can substitute 3/four cup whole milk + 1/four cup heavy cream or 2/3 cup skim or low-fats milk + 1/three cup heavy cream.
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