Spinach and Mushroom Fettuccine

This spinach and mushroom fettuccine is loaded with flavor and is a perfect low calorie dinner at only 234 calories per serving (6 SP)!

I recently “met” (digitally, of course 😛 ) a fellow new food blogger named Arkaidy who focuses on vegan recipes (hence her blog name: Her Heart is Vegan!) Now obviously I’m not vegan (since my website has an entire section dedicated to smoked meats), but she has some delicious looking recipes on there that I need to try! The first one that caught my eye was this spinach and mushroom stroganoff recipe!

I’m obsessed with cooked mushrooms but Andrew hates them. He was travelling for work this past week which meant ALL THE MUSHROOMS for this girl! Since I already had this recipe on my mind I knew exactly which dish I would feasting on all week!

I made a few alterations to the original recipe so this version is no longer vegan, but you can head over to Arkaidy’s site for the original recipe if you’d like to cook the vegan version!

This dish was amaaaazing! Restaurant quality if I do say so myself. Andrew even came home and ate some of it (sans mushrooms, of course, which meant a double helping for me!)  The only thing I might consider doing differently next time is adding in even more mushrooms. I’m a freak for mushrooms, you guys.

---

SPINACH AND MUSHROOM FETTUCCINE

234 calories per serving

6 SP per serving

To start this recipe off, you want to heat a large pot of water over medium-high heat until boiling.

While you’re waiting on the water to boil, heat a large skillet over medium heat and add in 2 Tbsp of olive oil, 1 small yellow onion that has been sliced into thin strips, and salt/pepper to taste. Cook for about 3 minutes until onions start to brown and turn translucent.

Add 1/2 lb of fettuccine to the boiling water and cook according to directions on the box. Once done, drain and add to a serving dish.

To the pan with the cooked onions, stir in 3 cloves of minced garlic, 1 tsp of garlic powder and 1 tsp of paprika. Stir and cook for 3 more minutes.

Next you’re going to add in 8 oz of sliced mushrooms, 1 C of chicken broth, 1.5 Tbsp of soy sauce, and 1 1/2 tsp of corn starch and simmer until sauce begins to thicken, about 3-5 minutes.

Stir in 2 wedges of garlic and herb laughing cow cheese wedges. Break into small pieces and mix until melted. (You could use 2 Tbsp of regular cream cheese instead, if you have it! I’ve just been wanting to cook with the laughing cow wedges for a while so this dish was perfect for it!)

Chop up a 5 oz bag of spinach leaves and toss most of it into the sauce,  leaving a little to use as garnish. Stir into sauce until mostly wilted.

Pour the mushroom sauce on top of the pasta, garnish with remaining chopped spinach and serve.

Enjoy! You can reheat any leftovers by drizzling some olive oil over the top and microwaving for about 1 minute. 🙂

Print

**Recipe adapted from Her Heart is Vegan (Arkaidy has some amazing vegan recipes on her site! Even if you’re not vegan you should check it out!)

What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? I look forward to reading your opinions! 

SaveSave