Creamy Mushroom and Spinach Fettuccine Pasta
Jun 1
5 min read
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This Creamy Mushroom and Spinach Fettuccine is a rich, hearty vegetarian pasta dish featuring sautéed mushrooms and spinach in a garlicky, creamy Parmesan sauce. Ideal for a quick dinner or a comforting meal, it’s finished with cracked black pepper and extra cheese. Pair it with salad or bread for a wholesome, satisfying meal that's easy to make and packed with flavor.
Creamy Mushroom and Spinach Fettuccine is a comforting vegetarian dish that brings together the earthy flavors of fresh mushrooms and the tender green notes of spinach, all coated in a luxuriously creamy sauce. The fettuccine noodles serve as the perfect base, absorbing the flavors of garlic, shallots, white wine, and Parmesan cheese. The combination of sautéed cremini and button mushrooms enhances the depth of flavor, while fresh spinach adds a pop of color and nutrition. A splash of white wine lifts the whole dish, creating a balanced sauce with just the right amount of acidity. Finished with cracked black pepper and a sprinkle of Parmesan, this pasta is a satisfying choice for weeknight dinners or special occasions alike. It can easily be paired with a fresh green salad or served alongside garlic bread for a complete meal.
Ingredients
- Fettuccine pasta — 400g
- Olive oil — 2 tablespoons
- Shallot (finely chopped) — 1
- Garlic (minced) — 3 cloves
- Cremini mushrooms (sliced) — 200g
- Button mushrooms (sliced) — 200g
- Fresh spinach — 150g
- Dry white wine — 100ml
- Heavy cream — 200ml
- Parmesan cheese (grated) — 50g, plus extra for serving
- Salt — to taste
- Black pepper — to taste
- Nutmeg (optional) — a pinch
Directions
1. Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions. Reserve 1/2 cup of pasta water, then drain.
2. In a large skillet, heat olive oil over medium heat. Add the chopped shallot and cook until translucent, about 2 minutes.
3. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Increase heat to medium-high, add both types of mushrooms, and season with salt. Cook, stirring occasionally, until mushrooms are golden and have released their moisture, about 6-7 minutes.
5. Pour in the white wine, stirring to deglaze the pan, and let it simmer for 2-3 minutes until mostly evaporated.
6. Reduce heat to low. Stir in the heavy cream and grated Parmesan. Add a pinch of nutmeg if using. Mix well and let the sauce thicken for 3-4 minutes.
7. Add the spinach and cook until just wilted, about 1 minute.
8. Toss the drained fettuccine into the sauce. If the sauce is too thick, add reserved pasta water gradually until desired consistency is reached.
9. Season with black pepper and adjust salt to taste.
10. Serve immediately with extra Parmesan on top and a sprinkle of cracked black pepper.