Creamy Mushroom Fettuccine with Spinach

Ingredients

• 12 oz fettuccine
• 8 oz cremini (baby bella) mushrooms
• 5 oz baby spinach
• 1 cup heavy whipping cream
• 2 oz grated parmesan cheese
• 4 clove garlic
• 2 tbsp unsalted butter
• 1 tbsp extra virgin olive oil
• 1/4 tsp ground nutmeg
• 1 tsp kosher salt
• 1/2 tsp ground black pepper

Method

1. 1

   Boil the fettuccine in well-salted water until just short of tender. Save a cup of the pasta water before draining.

2. 2

   While it cooks, heat the butter and oil in a wide skillet. Add the sliced mushrooms in one layer and leave them undisturbed for 4 minutes so they brown rather than steam, then stir and cook 3 minutes more.

3. 3

   Add the sliced garlic and cook 30 seconds until fragrant.

4. 4

   Pour in the cream, add the nutmeg, salt and pepper, and simmer 3 minutes until it thickens slightly.

5. 5

   Add the spinach a handful at a time, stirring until it collapses into the sauce.

6. 6

   Add the drained pasta and the parmesan, tossing with splashes of the reserved pasta water until the sauce coats every strand.

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