Ingredients

The following ingredients have 1 Servings
  • 1 tablespoon Salt (for water to boil fettuccine)
  • 2 tablespoons olive oil
  • 10 ounces portobello mushrooms (package of sliced baby portobellos)
  • 3 cups handfuls spinach
  • 3 cloves garlic (crushed)
  • 1 pound fettuccine
  • 1 cup almond milk (or milk of choice)
  • 5 tablespoons butter
  • 1 1/4 cups parmesan cheese
  • 1 teaspoon salt
  • 1/2 block cream cheese

Instruction

  • Fill a stock pot 1/2 way with water and salt it, bring to boil.
  • Heat a large sauté pan on medium and add olive oil when heated.
  • Add mushrooms, sauté for 5 minutes. Add spinach, salt, and garlic and sauté for 3 minutes.
  • Add fettuccine to boiling water and cook for 12 minutes or to desired consistency, (I like al dente).
  • Start the sauce - Add milk and butter to saucepan and bring to a near boil.
  • Add parmesan cheese and cream cheese. Whisk until melted and creamy consistency.
  • Drain pasta and add to pan.
  • Add alfredo sauce and spinach and mushroom sauté. Stir until combined
  • Plate
  • Eat
  • Smile
  • Enjoy