clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Spinach and Mushroom Fettuccine

Spinach and Mushroom Fettuccine

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Caitlin
  • 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


This spinach and mushroom fettuccine is a warm and comforting dinner loaded with all the umami flavor but at only 234 calories per serving!


  • 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


  1. Heat a large pot of water over medium-high heat until boiling.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Toss in most of a 5 oz bag of spinach, leaving a little to use as garnish. Stir into sauce until mostly wilted.
  8. Pour mushroom sauce on top of the pasta, garnish with remaining chopped spinach and serve.
  9. Enjoy!


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!

Recipe Card powered byTasty Recipes