You are here

Fettuccine With Mushroom Spinach Pesto Cream

Magical.Palate's picture
  Onion 1 Medium
  Mushrooms 1⁄2 Pound
  Olive oil/Vegetable oil 1 Tablespoon
  Garlic 3 Clove (15 gm), minced or crushed through a press
  Butter 2 Tablespoon
  Fettuccine 3⁄4 Pound
  Frozen spinach 10 Ounce, thawed (1 Package)
  Basil 1 Tablespoon
  Sour cream 1 1⁄2 Cup (24 tbs)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon

1 Coarsely chop the onion. Slice the mushrooms.
2 Bring a large pot of water to a boil.
3 In a large skillet, warm the oil over medium-high heat until hot but not smoking. Add the onion and garlic and cook until the mixture is golden, about 5 minutes.
4 Add the butter and warm until melted. Reduce the heat to medium, add the mushrooms and cook until the mushrooms are wilted, about 5 minutes.
5 Add the pasta to the boiling water and cook until al dente, 10 to 12 minutes, or according to package directions.
6 Meanwhile, squeeze the thawed spinach with your hands to remove any excess moisture.
7 Add the spinach and basil to the skillet and cook, stirring, until heated through, about 1 minute.
8 Stir in the sour cream, Parmesan, salt and pepper, and cook, stirring, just until heated through, about 1 minute.
9 Drain the pasta and top with the sauce.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2784 Calories from Fat 1185

% Daily Value*

Total Fat 134 g206.2%

Saturated Fat 68.3 g341.4%

Trans Fat 0 g

Cholesterol 298.8 mg99.6%

Sodium 2445.8 mg101.9%

Total Carbohydrates 305 g101.6%

Dietary Fiber 26.6 g106.3%

Sugars 39.2 g

Protein 94 g188.8%

Vitamin A 741% Vitamin C 76.8%

Calcium 155.3% Iron 82.8%

*Based on a 2000 Calorie diet

Fettuccine With Mushroom Spinach Pesto Cream Recipe