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Mushroom Fettucine Florentine


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  • 12 ounces fettucine pasta uncooked
  • 2 tablespoons olive oil
  • 1 pound fresh white mushrooms thickly sliced
  • 1 cup diced onion
  • 1 teaspoon salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1 package frozen creamed spinach - (9 oz) thawed
  • 1 cup diced fresh plum tomatoes
  • 1 1/2 cups diced fontina cheese - (8 oz)


Servings 4


Step 1

Cook pasta in salted water according to package directions; drain, reserving 1 cup pasta water. Place pasta in a large serving bowl; cover and set aside.

Meanwhile, in a large skillet, heat oil until hot. Add mushrooms, onion, salt and black pepper; cook until mushrooms are golden, 5 to 7 minutes. Stir in creamed spinach and tomatoes; cook until tomatoes are heated through, about 3 minutes. Spoon over reserved pasta. Sprinkle with cheese; toss to coat adding reserved pasta water according to desired consistency. Serve immediately.

This recipe yields 4 servings.

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