Mushroom Spinach Alfredo

Blogger Angie McGowan of Eclectic Recipes dishes up a comforting (and quick!) vegetarian pasta dinner.

–

Save & Share

Servings 4

false

( 1 ) Rating

1 Ratings

5 Stars

4 Stars

3 Stars 100%

2 Stars

1 Stars

Member Reviews ( 1 )

6365104d-8f9a-4133-910b-c1ab5bdf6e00

ingredients 8
Prep Time 35 min
Total Time 35 min

Ingredients

8: oz uncooked fettuccine

1: tablespoon olive oil

1: cup sliced fresh mushrooms (3 oz)

2: cloves garlic, finely chopped

1: lb fresh spinach leaves

1/2: teaspoon salt

1: can (18 oz) Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce

1: cup grated Parmesan cheese

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Cook and drain fettuccine as directed on package.
2 Meanwhile, in large skillet, heat oil over medium heat. Cook mushrooms and garlic in oil, stirring occasionally, until tender. Add spinach, a few handfuls at a time, cooking until spinach is wilted between additions. Stir in salt and cooking sauce. Heat to boiling; reduce heat to low.
3 Add cooked fettuccine to skillet; toss to coat. Add cheese; stir until melted. Simmer 2 to 3 minutes or until mixture is thick and creamy.