Mushroom Fettucine Florentine

Recipe courtesy of the Mushroom Council and


Yield: 4


12 ounces fettuccine pasta, uncooked
2 tablespoons olive oil
1 pound (about 5 cups) white button mushrooms, thickly sliced
1 cup onion, diced
1 teaspoon salt
1/2 teaspoons black pepper, ground
1 package (9 ounces) frozen creamed spinach, thawed
1 cup fresh plum tomatoes, diced
1 1/2 cups (8 ounces) fontina cheese, diced


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.


Check out our Recipe of the Week feature on the Mushroom Channel.
Take me to this week's recipe >>

Subscribe to receive delicious recipes and information from fellow consumers, nutrition experts, chefs and bloggers via The Mushroom Channel.
Sign Up Here >>