An easy, 35 minute dinner idea! This Fettuccini with Mushroom Alfredo Sauce is extra creamy and you'll be surprised at how easy it is to make. Add a handful of fresh spinach in at the end for extra flavor and a pretty color contrast.
Course: Main Dish
Keyword: alfredo, mushrooms, pasta
Author: Julie Clark
8ouncesfettuccine noodles(about half of a 1 pound size box)
Cook the fettuccine according to package directions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms to the skillet and cook for a few minutes until tender. Remove the mushrooms from the skillet and set aside.
Add butter to the skillet and cook over medium-low heat until melted. Whisk in the flour and cook for about 1 minute.
Add the chicken broth, heavy cream, parmesan cheese, and garlic powder; stir well.
Increase the heat to medium and bring the sauce to a simmer for 1 minute, stirring constantly.
Reduce the heat to low and season with salt and pepper to taste.
Stir in the spinach. Cook over low heat for 1 minute then add the mushrooms and fettuccine. Stir well until all of the pasta is coated with the creamy sauce
Serve immediately. Makes 4 servings.
The calories shown are based on the recipe making 4 serving, with 1 serving being 1/4 of the prepared past with sauce. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.