You know those meals that feel like they hug you from the inside out? That’s exactly what this Mushroom Spinach Fettuccine does. Imagine twirling creamy ribbons of pasta coated in a rich sauce, speckled with earthy sautéed mushrooms and vibrant green spinach. Whenever I make this, my kitchen fills with the warm, buttery aroma of garlic and mushrooms—pure comfort in a bowl. Best part? It’s surprisingly simple to pull together on a weeknight, yet fancy enough to impress when friends pop by. I can’t wait for you to try it and see how something so easy can taste so indulgent.
Quick Facts
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Main Dish:
12 oz fettuccine pasta
2 tbsp olive oil
12 oz cremini or white mushrooms, sliced
3 cloves garlic, minced
4 cups fresh baby spinach
1/2 cup grated Parmesan cheese
1/2 cup heavy cream
Salt and freshly ground black pepper, to taste
Red pepper flakes (optional)
2 tbsp unsalted butter
How I Make It
Step 1:
Cook the fettuccine in a large pot of salted boiling water until just al dente, about 10-12 minutes. Reserve 1 cup of pasta water before draining—it’s a magic ingredient to loosen the sauce later!
Step 2:
While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add the sliced mushrooms and cook undisturbed for a few minutes until they start to brown and release their deep, earthy aroma. Stir occasionally for another 4-5 minutes until they’re nicely caramelized.
Step 3:
Stir in the minced garlic and sauté for just 30 seconds more until fragrant—don’t let it burn! Then add the fresh spinach and cook until wilted, turning it bright and glossy.
Step 4:
Pour in the heavy cream and stir to combine. Let it simmer gently for 2-3 minutes until it thickens slightly. Season with salt, pepper, and a pinch of red pepper flakes if you like a little kick.
Step 5:
Add the cooked pasta to the skillet along with half the Parmesan cheese. Toss everything together, adding reserved pasta water a few tablespoons at a time to reach your desired sauciness. The starch from the water makes the sauce luxuriously silky.
Step 6:
Finish by stirring in the remaining Parmesan cheese. Serve immediately with an extra sprinkling of cheese and a crack of black pepper on top.
Variations & Tips
Swap cremini mushrooms for shiitake or portobello for a meatier texture.
Use half-and-half or whole milk instead of cream for a lighter sauce.
Add cooked chicken or shrimp for a protein boost.
For a vegan version, substitute cream with coconut milk and Parmesan with nutritional yeast.
If the sauce is too thick, loosen with reserved pasta water or a splash of broth.
Fresh herbs like thyme or parsley sprinkled on top add a fresh finish.
How I Like to Serve It
On chilly evenings, I love pairing this mushroom spinach fettuccine with a crisp green salad and a glass of white wine. It’s also lovely for a casual dinner party—feel free to add some toasted garlic bread to sop up every last bit of that creamy sauce. Spring or fall, this dish feels perfectly balanced no matter the season.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of milk or water.
If you prefer a thicker sauce, cook it a little longer before tossing with pasta, but watch it carefully to avoid burning.
Closing: This recipe always comes through when you want a comforting, flavorful meal that feels special but doesn’t require hours in the kitchen.
Hi, I’m Lina, the creator of Lina Easy Recipes. Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
