This spinach and mushroom fettuccine is a warm and comforting dinner loaded with all the umami flavor but at only 234 calories per serving!
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!
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
Before we jump into cooking, let's look at some tips on how to choose and store spinach and mushrooms until you need them!
WHAT AM I LOOKING FOR WHEN I buy spinach and mushrooms?
How to choose spinach:
- Choose spinach leaves that are green, crisp, vibrant and fresh. Avoid leaves that are wilted, browning, or yellowed.
- Avoid spinach that looks slimy, moldy or appears to have insect damage.
- When purchasing bagged spinach, avoid bags with too much excess moisture, as this can cause rotting.
how to choose Mushrooms:
- Choose firm mushrooms that appear fresh and smooth. They should appear dry but not dried out.
- A closed cap mushroom will have a delicate flavor, while an open cap with exposed gills will have a richer flavor.
- Avoid mushrooms that appear bruised, shriveled, or slimy.
- Stems should be firm and uniform in color.
- Choose mushrooms that feel light for their appearance.
HOW DO I STORE spinach and mushrooms UNTIL I’M READY TO COOK with them?
How to store spinach:
- Store in the refrigerator and keep dry. Storing in a plastic bag wrapped in a paper towel will help absorb excess moisture.
- Spinach should be eaten within about 3-5 days but can last up to 2 weeks in the refrigerator if stored properly.
How to store mushrooms:
- Remove from plastic wrapping and store in a paper bag in the refrigerator for up to 1 week. Whole mushrooms will last longer than sliced.
Tip: You can find more tips on seasonal produce selection and storage, plus tons of recipes from fellow food bloggers in my Monthly Seasonal Produce Guides!
okay, now HOW DO I MAKE THIS dish?
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 tablespoon of olive oil, 1 small yellow onion that has been sliced into thin strips, and salt and pepper to taste. Cook for about 3 minutes until onions start to brown and turn translucent.
Add ½ 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 teaspoon of garlic powder and 1 teaspoon 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 ½ tablespoon of soy sauce, and 1 ½ teaspoon 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 tablespoon 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. 🙂
If you're looking for more mushroom recipes, try out these Blue Cheese Veggie Stuffed Mushrooms!
PrintRecipe Card
Spinach and Mushroom Fettuccine
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 6 1x
- Category: Main course
- Method: Boiled, Sautéed
- Cuisine: American
- Diet: Low Calorie
Description
This spinach and mushroom fettuccine is a warm and comforting dinner loaded with all the umami flavor but at only 234 calories per serving!
Ingredients
- 2 Tbsp olive oil
- 1 small yellow onion, sliced
- ½ lb fettuccine
- 3 cloves garlic, minced
- 1 tsp garlic powder
- 1 tsp paprika
- 8 oz sliced mushrooms
- 1 C chicken broth (I used low sodium)
- 1 ½ Tbsp soy sauce
- 1 ½ tsp corn starch
- 2 garlic and herb laughing cow cheese wedges (or 2 Tbsp regular cream cheese)
- 1 (5 oz) bag fresh spinach, chopped
- Salt and pepper, to taste
Instructions
- Heat a large pot of water over medium-high heat until boiling.
- While waiting on the water to boil, heat a large skillet over medium heat and add in 2 tablespoon of olive oil, 1 small sliced onion, salt and pepper. Cook for about 3 minutes until onions start to brown and turn translucent.
- Add ½ lb fettuccine to 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 minced garlic cloves, 1 teaspoon garlic powder and 1 teaspoon paprika. Stir and cook for 3 more minutes.
- Add in 8 oz sliced mushrooms, 1 C low sodium chicken broth, 1 ½ tablespoon soy sauce, and 1 ½ teaspoon corn starch and simmer until sauce begins to thicken, about 3-5 minutes.
- Stir in 2 garlic and herb flavored laughing cow cheese wedges (or 2 tablespoon cream cheese, if preferred). Break cheese into small pieces and continue to mix until melted.
- Toss in most of a 5 oz bag of spinach, leaving a little to use as garnish. Stir into sauce until mostly wilted.
- Pour mushroom sauce on top of the pasta, garnish with remaining chopped spinach and serve.
- Enjoy!
Notes
Leftovers can be reheated by adding a little olive oil to the top and microwaving for about 1 minute per serving.
See post notes for tips on how to choose and store the vegetables used in this recipe!
Keywords: winter meal, comfort food, easy dinner, low calorie pasta
What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? Leave a comment below! 🙂
Leave a Reply