Photo and Recipe courtesy of <a href='http://damndelicious.net/' target='_blank'>Damn Delicious</a>
Total Time: 30 minutes
Prep: 10 minutes
Cook:20
Yield: 4 servings
Ingredients
8
ounces fettuccine
2
tablespoons butter, unsalted
2
cloves garlic, minced
1
lb. cremini mushrooms, thinly sliced
1
onion, diced
1/2
tsp. dried thyme
1/4
tsp. dried dill
Kosher salt, to taste
Freshly ground black pepper, to taste
2
tablespoons all-purpose flour
3/4
c. vegetable broth
1
c. half and half, or more as needed
2
cups baby spinach
1/4
c. parmesan, freshly grated
2
tablespoons fresh parsley leaves, chopped
Directions
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Melt butter in a large skillet over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3 to 4 minutes. Stir in thyme and dill until fragrant, about 1 minute; season with salt and pepper, to taste.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth, and cook, whisking constantly, until incorporated, about 1 to 2 minutes. Stir in half and half until slightly thickened, about 1 to 2 minutes.
Stir in baby spinach and Parmesan until the spinach has wilted, about 2 minutes. If the mixture is too thick, add more half and half as needed.
Stir in pasta and gently toss to combine.
Serve immediately, garnished with parsley, if desired.
