PASTA WITH MUSHROOMS & SPINACH

“Pasta doesn’t make you fat. How much pasta you eat makes you fat.” - Giada De Laurentiis

Some comfort food for today’s Food Friday. This is a version of “Pasta Alfredo”, which acts as the base and added to it are mushrooms and spinach. The addition enhances the pasta but also cuts down a little bit on the richness of the cream and cheeses.

Fettuccine con Funghi e Spinaci
Ingredients
1 tablespoon butter
2 garlic cloves, minced
1 tablespoon plain flour
1 and 1/3 cups milk
1 and 1/4 cups 5 ounces) grated fresh Parmigiano-Reggiano cheese, divided
2 tablespoons cream cheese
1/2 teaspoon salt
4 cups hot cooked fettuccine (8 ounces uncooked pasta)
1 cup steamed baby spinach leaves (about 4 cups uncooked)
1 and 1/2 cups sliced, sautéed mushrooms (3 cups uncooked)
2 teaspoons chopped fresh flat-leaf parsley
Cracked black pepper

Method
First prepare spinach and mushrooms and lay aside, keeping them warm. Prepare the fettuccine, boiling them for the required time as per instructions on the packet (I like my pasta cooked a bit more than the recommended “al dente” as I don't like crunchy pasta).
Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt.
Add the warm mushrooms and spinach, stirring well. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley. Garnish with black pepper, if desired. Serve immediately.

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