Ingredients
Scale
- 8 ounces button mushrooms sliced
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 cup fresh baby spinach
- 1 tablespoon olive oil
- 1 1/2 cups heavy cream
- 1/2 cup grated parmesan cheese
- 1/4 cup grated regato cheese or pecorino romano cheese
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper to taste
- 8 ounces fettuccine or pasta of choice cooked according to package directions and drained well
- 1 small ciabatta roll halved
- 1 tablespoon garlic butter or butter mixed with garlic powder and parsley
Instructions
- Melt butter in a large skillet over medium heat.
- Add sliced mushrooms and sauté until golden, about 6 to 8 minutes.
- Stir in minced garlic and cook for 1 more minute until fragrant.
- Mix in olive oil and then add spinach, cooking until wilted, about 1 to 2 minutes.
- Pour in heavy cream and bring to a low simmer.
- Stir in parmesan cheese, regato cheese, salt, and black pepper, simmering for 2 to 3 minutes until thickened.
- Add the cooked pasta to the skillet, tossing gently to coat in the sauce.
- Spread garlic butter on the ciabatta halves and toast in a skillet or oven until golden and crisp.
- Serve the pasta hot, accompanied by the toasted ciabatta and additional regato cheese on top.
Last Step:
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For added depth of flavor, consider using a mix of mushrooms.
Adjust the consistency of the sauce by adding more cream if desired.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 4g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 24g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg