Happy Friday everyone! I’m so sorry I’ve been so silent this past week. There’s been a ton of things going on, sometimes life just intervenes. Anyway, I collaborated with a good friend, Alia, to bring you today’s recipe! She’s a true aspiring Food Network star, and boy is she good! (Exhibit A: Her instagram!) I think we might have some pretty exciting stuff in the works so I’m looking forward to that! Here’s the delicious recipe for the mushroom spinach she whipped up.. It’s easy to make, vegetarian, and has a lighter alfredo sauce that won’t leave you so full after eating.
- ¾ Box of fettuccine noodles
- 2 TBSP unsalted butter
- 3 Cloves of minced garlic
- 5oz Mushrooms, thinly sliced
- 1 White onion, diced
- 1tsp Dried thyme
- ¼tsp Dried dill
- Salt and pepper
- 2Tbsp All-purpose flour
- ¾ Vegetable broth
- 1 cup Baby spinach
- ¼cup Parmesan, plus extra for serving
- 2Tbsp Fresh parsley
- Boil a large pot of salted water. Add the pasta when the water boils and cook for 10 to 12 minutes. Drain and set aside.
- In a large skillet, melt the butter and add the the garlic, mushrooms, and onion. Cook until soft, 34 minutes, and stir occasionally. Add the thyme and dill until they become fragrant. Season with salt and pepper to taste.
- Whisk in the flour until the ingredients thicken together. Slowly stir in the vegetable broth followed by the low fat milk and heavy cream. Let the ingredients simmer for 1 minute.
- Stir in the spinach until it has wilted and then add the Parmesan.
- Add half of the pasta to the sauce mixture, stir and repeat. If the sauce is too thick for the pasta, add more milk and heavy cream. Maintain a 2 parts milk to 1 part heavy cream ratio.
- Serve hot. Top with parsley and freshly grated Parmesan. Enjoy!
Photos by Harrison Albert