Mushroom Fettucine Florentine

  • Yield: 4 servings


12ounces fettuccine pasta, uncooked
2tablespoons olive oil
1pound (about 5 cups) white button mushrooms thickly sliced
1cup onion, diced
1teaspoon salt
1/2teaspoon black pepper, ground
1 (9-ounce) package frozen creamed spinach, thawed
1cup fresh plum tomatoes, diced
1 1/2cups (8-ounces) fontina cheese, diced


  1. Cook pasta in salted water according to package directions; drain, reserving 1 cup pasta water. Place pasta in a large serving bowl; cover and set aside.
  2. Meanwhile, in a large skillet, heat oil until hot. Addmushrooms, onion, salt and black pepper; cook until mushrooms are golden, 5 to 7 minutes. Stir in creamed spinach and tomatoes; cook until tomatoes are heated through, about 3 minutes.
  3. Spoon over reserved pasta. Sprinkle with cheese; toss to coat adding reserved pasta water according to desired consistency. Serve immediately.

Recipe courtesy of the Mushroom Council’s Mushroom Channel

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