FETTUCCINE PASTA WITH PORTOBELLO MUSHROOMS

Fettuccine Pasta with Portobello Mushrooms image

This delicious mushroom pasta dish is quick, easy, and delicious - simply ideal for a midweek supper or meat-free Monday. Serve with a salad and some garlic bread.

Provided by Natalie Titanov

Categories Main Dish Recipes Pasta

Time 25m

Yield 3

Number Of Ingredients 11

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Ingredients

1 (12 ounce) box dry fettuccine pasta
2 tablespoons olive oil
½ onion, minced
1 clove garlic, minced
1 (8 ounce) package portobello mushrooms, thickly sliced
¼ cup butter
3 tablespoons vegetable stock
½ bunch fresh spinach, finely chopped
1 sprig fresh rosemary, chopped, or to taste
salt and freshly ground black pepper to taste
3 tablespoons grated Parmesan cheese

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
Meanwhile, heat olive oil in a skillet over medium heat and cook onion and garlic until soft, about 4 minutes. Add mushrooms and butter; cook and stir until softened, about 3 minutes. Pour in vegetable stock and cook on high heat until stock has reduced, about 2 minutes. Add spinach and rosemary. Season with salt and pepper. Stir to combine. Add cooked linguine and toss everything to mix well. Cook for an additional 2 to 3 minutes.
Sprinkle pasta with Parmesan cheese and mix thoroughly. Remove from heat and spoon into warmed bowls.

Nutrition Facts : Calories 685.6 calories, Carbohydrate 90.8 g, Cholesterol 45.1 mg, Fat 28.8 g, Fiber 6.6 g, Protein 21 g, SaturatedFat 12.4 g, Sodium 309.5 mg, Sugar 6.2 g