Fettuccine Pasta with Portobello Mushrooms

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.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 686 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Sprinkle pasta with Parmesan cheese and mix thoroughly. Remove from heat and spoon into warmed bowls.