Spinach and Mushroom Fettuccine

Spinach and Mushroom Fettuccine Recipe - Vegetarian Food from Australia

Region / culture: Australia | Servings: 4 |

Vegetarian diet

Introduction

Spinach and Mushroom Fettuccine is a delicious and flavorful pasta dish that combines the earthy flavors of mushrooms with the freshness of spinach. This dish is perfect for a quick and easy weeknight meal or a special dinner with friends and family.

History

This recipe is a modern twist on traditional Italian pasta dishes that typically feature tomato-based sauces with a variety of vegetables and proteins. The combination of spinach and mushrooms adds a unique and nutritious element to this classic dish.

Ingredients

1 – 1.5 tbsp olive oil
1 large red spanish onion (300 g), chopped
4 cloves garlic, crushed
3 small fresh red chillies, chopped
8 oz (227 g) button mushrooms, sliced
14.5 oz (411 g) canned tomatoes
0.5 cup tomato paste
2 tsp sugar
1 cup dry white wine
8 oz (227 g) artichoke hearts in oil, drained, chopped
0.33 cup seeded black olives, sliced
0.25 cup fresh basil leaves, shredded
1 bunch spinach, shredded
0.33 cup finely grated parmesan cheese
1 lb (454 g) fettuccine pasta

How to prepare

Heat oil in a pan. Add onion, garlic, chillies, and mushrooms. Cook, stirring, until the onion is soft.
Stir in undrained crushed tomatoes, tomato paste, sugar, wine, artichokes, and basil. Simmer, covered, for about 20 minutes or until slightly thickened.
Add spinach and simmer, uncovered, until the spinach is wilted.
Stir in cheese.
Add pasta to a large pan of boiling water. Boil, uncovered, until just tender. Drain.
Toss the hot spinach and mushroom mixture with the pasta.
The spinach and mushroom mixture can be made a day ahead.

Variations

Add cooked chicken or shrimp for extra protein.
Use whole wheat or gluten-free pasta for a healthier option.
Substitute different vegetables like bell peppers or zucchini for a different flavor profile.

Cooking Tips & Tricks

Be sure to cook the onions and mushrooms until they are soft and caramelized to bring out their natural sweetness.

- Adding a splash of white wine to the sauce adds depth of flavor and helps to deglaze the pan.

- Shredding the spinach before adding it to the sauce helps it to wilt evenly and incorporate into the dish seamlessly.

Serving Suggestions

Serve Spinach and Mushroom Fettuccine with a side salad and crusty bread for a complete meal. Pair it with a glass of white wine for a perfect pairing.

Cooking Techniques

Be sure to cook the pasta until it is al dente, or slightly firm to the bite, to prevent it from becoming mushy.

- Simmer the sauce gently to allow the flavors to meld together and the spinach to wilt properly.

Ingredient Substitutions

Use any type of pasta you prefer, such as spaghetti or penne.

- Substitute baby spinach for regular spinach if desired.

- Use vegetable broth or water in place of white wine if needed.

Make Ahead Tips

The spinach and mushroom mixture can be made a day ahead and stored in the refrigerator until ready to use. Simply reheat it gently on the stove before tossing with the cooked pasta.

Presentation Ideas

Garnish the finished dish with additional shredded basil and a sprinkle of grated Parmesan cheese for a beautiful presentation.

Pairing Recommendations

Spinach and Mushroom Fettuccine pairs well with a crisp white wine like Pinot Grigio or Sauvignon Blanc. A side of garlic bread or a simple green salad complements the dish nicely.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Spinach and Mushroom Fettuccine contains approximately 400 calories.

Carbohydrates

Each serving of Spinach and Mushroom Fettuccine contains approximately 60 grams of carbohydrates.

Fats

Each serving of Spinach and Mushroom Fettuccine contains approximately 15 grams of fat.

Proteins

Each serving of Spinach and Mushroom Fettuccine contains approximately 10 grams of protein.

Vitamins and minerals

Spinach is a rich source of vitamins A, C, and K, as well as minerals like iron and calcium. Mushrooms are a good source of B vitamins, potassium, and selenium.

Alergens

This recipe contains gluten from the pasta and dairy from the cheese. It may also contain sulfites from the wine.

Summary

Spinach and Mushroom Fettuccine is a balanced dish that provides a good mix of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Spinach and Mushroom Fettuccine is a delicious and nutritious pasta dish that is perfect for any occasion. With a rich and flavorful sauce made with mushrooms, spinach, and tomatoes, this dish is sure to become a new favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was a crisp autumn day, the leaves falling gently to the ground as I made my way through the farmer's market. The stalls were bursting with fresh produce, and I couldn't help but be drawn to a beautiful display of plump, earthy mushrooms and vibrant green spinach.

As I chatted with the farmer, he shared with me his favorite recipe for spinach and mushroom fettuccine. He spoke with such passion and enthusiasm, describing how the flavors of the mushrooms and spinach would come together in a creamy, savory sauce that would coat the fettuccine perfectly. I was captivated by his words and knew I had to try it for myself.

I purchased a basket of mushrooms and a bundle of fresh spinach, along with some homemade fettuccine noodles from a nearby vendor. I hurried home, eager to begin my culinary adventure.

I started by cleaning and slicing the mushrooms, watching as they sizzled and browned in a hot skillet. The aroma that filled the kitchen was intoxicating, a rich, earthy scent that made my mouth water. Next, I wilted the spinach in the same pan, watching as it shrunk down to a fraction of its original size.

In a separate pot, I boiled the fettuccine until it was al dente, then tossed it with the mushrooms and spinach. I added a generous amount of cream and grated Parmesan cheese, stirring until the sauce thickened and coated the noodles in a luscious blanket of goodness.

I couldn't wait to taste the final dish. I twirled a forkful of fettuccine onto my plate, the creamy sauce clinging to each strand. The first bite was pure bliss, the flavors of the mushrooms and spinach melding together in perfect harmony. I closed my eyes, savoring the taste, and knew that this recipe would become a staple in my kitchen.

Over the years, I have made this spinach and mushroom fettuccine countless times, tweaking the recipe here and there to suit my tastes. I have shared it with friends and family, each time receiving rave reviews and requests for the recipe. It has become a beloved dish in my repertoire, a comforting and satisfying meal that never fails to impress.

As I look back on that fateful day at the farmer's market, I am grateful for the serendipitous encounter that led me to discover this recipe. It has brought me joy and fulfillment, connecting me to a community of food lovers and allowing me to express my creativity in the kitchen.

I am reminded of the power of food to bring people together, to create memories and forge bonds that last a lifetime. And as I sit down to enjoy a steaming bowl of spinach and mushroom fettuccine, I am filled with gratitude for the simple pleasures of cooking and sharing delicious meals with those I love.