Creamy Mushroom Fettuccine

  • Photo and Recipe courtesy of <a href='' target='_blank'>Damn Delicious</a>
  • Total Time: 30 minutes
  • Prep: 10 minutes
  • Cook:20
  • Yield: 4 servings


  • 8 ounces fettuccine
  • 2 tablespoons butter, unsalted
  • 2 cloves garlic, minced
  • 1 lb. cremini mushrooms, thinly sliced
  • 1 onion, diced
  • 1/2 tsp. dried thyme
  • 1/4 tsp. dried dill
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour
  • 3/4 c. vegetable broth
  • 1 c. half and half, or more as needed
  • 2 cups baby spinach
  • 1/4 c. parmesan, freshly grated
  • 2 tablespoons fresh parsley leaves, chopped


  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Melt butter in a large skillet over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3 to 4 minutes. Stir in thyme and dill until fragrant, about 1 minute; season with salt and pepper, to taste. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth, and cook, whisking constantly, until incorporated, about 1 to 2 minutes. Stir in half and half until slightly thickened, about 1 to 2 minutes. Stir in baby spinach and Parmesan until the spinach has wilted, about 2 minutes. If the mixture is too thick, add more half and half as needed. Stir in pasta and gently toss to combine. Serve immediately, garnished with parsley, if desired.