This classic pasta dish is comforting and so delicious with the earthy flavour of mushrooms, fresh spinach and the sun-dried tomato adds a sweetness to balance this succulent flavourful dish!
This scrumptious pasta dish was first created in Rome in the 1900’s. To this day, the young and old will indulge in this creamy and comforting fettuccine alfredo pasta dish without the hesitate of the calories. But let’s be honest, when you are eating something as good as this, who’s counting?!
There are a few options when it comes to making an alfredo sauce, one is by using 35% heavy cream, and another is by taking a few extra minutes to make béchamel sauce, or simply make a roux directly in the skillet, as I did in this recipe. The advantages of making a béchamel sauce or a roux is less in calories, because you are using milk rather then cream and has a lighter texture. When making a bechamel sauce the extra sauce you will have, can be used in other dishes such as chicken pot pie or mac and cheese.
When making this recipe:
- Use fettuccine noodles for this recipe if all possible, either store bought or homemade.
- I like to use a good quality extra virgin olive oil. In this recipe, I used Chrisopigi extra virgin olive oil from Greece. It is one the best I have tasted and used! Light, rich in flavour, and a beautiful fragrance with no after-taste. You can purchase the magnificent evoo at Gaia Fine Foods and use my coupon code HUNGARYSOUL24 for a 25% discount.
- I like to use Cremini mushrooms because their earthy rich flavour.
- Butter offers a rich flavour and texture for this recipe, as well, butter is used to make the roux. Once you have melted the butter and added the flour to create a paste like texture, then slowly add milk. I used an organic 2% milk from Harmony Organic Diary. I do prefer to use organic dairy however, regular milk is fine too, either skim, 1%, or whole milk.
- I added 3 cloves of minced garlic and found it to be enough to enjoy that rich garlic flavour.
- For additional colour, flavour, and texture I added fresh baby organic spinach and sun-dried tomatoes.
- I recommend to set aside pasta water whenever making a pasta dish, just to have on hand to thin out the sauce if it becomes to thick. Plus pasta water added a wonderful starch and texture to a pasta dish.
- Parmesan cheese is a must for this pasta dish.
- Fresh parsley adds a lovely freshness and colour as a garnish.
FAQ
What other pasta’s can I substitute for fettuccine noodles? A wide flat pasta’s such a linguine or pappardelle is best for a creamy sauce.
Can I replace milk for cream or heavy cream? With this recipe, I would recommend you could substitute the milk with half and half cream, since you will be making a roux which will thicken the sauce. When you add heavy cream, no thickener is needed.
Easy Fettuccine with Spinach and Mushroom Alfredo Sauce
Equipment
Ingredients
- 8 oz fettuccine noodles
- 1/2 tsp salt
- 2 tbsp Christopigi extra virgin olive oil
- 8 oz Cremini mushrooms, sliced
- 2 tbsp unsalted butter
- 2 tbsp flour
- 3 cloves garlic, minced
- 1 cup milk (skim, 1%, or 3% can be used)
- season with salt and pepper
- 2 cups baby organic spinach
- 1/4 cup sun-dried tomatoes, sliced
- 1/2 cup pasta water
- 1/2 cup fresh Parmesan cheese, extra for garnishing
- 2 tbsp fresh parsley, chopped, for garnishing
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Bring a large pot of water to a boil and add salt. Add pasta and cook for 10-12 minutes (fresh 2-3 minutes) or until al dente; and drain. Drizzle some olive oil over pasta to avoid pasta from sticking.
- In a large skillet, over medium heat, add olive oil and mushrooms. Sauté until mushrooms are cooked, 3-4 minutes. Transfer to a plate.
- Melt butter in the skillet, then add garlic and sauté for about a minute. Stir in flour to create a roux (a thick paste). Then slowly add milk and whisk until the sauce starts to thicken. Once you have a creamy consistency, stir in salt and pepper.
- Stir in spinach and sun-dried tomatoes and cooked mushrooms. If the sauce becomes too thick, add some of the pasta water. Add the parmesan cheese, and reserve some for garnishing. Add the cooked pasta and toss until pasta is coated. Adjust the seasoning at this time.
- Serve while hot, and garnish with fresh parsley and remaining parmesan cheese.
Nutrition
How to make this pasta dish
In a large skillet, over medium heat, sauté mushrooms in olive oil for 3-4 minutes and then transfer to a plate. Melt butter in the skillet, then add garlic and sauté for about a minute. Stir in flour to create a roux (a thick paste). Then slowly add milk and whisk until the sauce starts to thicken. Once you have a creamy consistency, stir in salt and pepper.
Stir in spinach and sun-dried tomatoes and cooked mushrooms. If the sauce becomes too thick, add some of the pasta water.
Stir in the parmesan cheese, and reserve some for garnishing. Add the cooked pasta and toss until pasta is coated. Adjust the seasoning if needed at this time.
Serve while hot, and garnish with remaining Parmesan cheese and chopped parsley. Enjoy this version of Fettuccine Alfredo!
