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
Scale
- 2 Tbsp olive oil
- 1 small yellow onion, sliced
- 1/2 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 1/2 Tbsp soy sauce
- 1 1/2 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 Tbsp of olive oil, 1 small sliced onion, salt and pepper. Cook for about 3 minutes until onions start to brown and turn translucent.
- Add 1/2 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 tsp garlic powder and 1 tsp paprika. Stir and cook for 3 more minutes.
- Add in 8 oz sliced mushrooms, 1 C low sodium chicken broth, 1 1/2 Tbsp soy sauce, and 1 1/2 tsp 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 Tbsp 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!
