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A fork lifting creamy fettuccine from a blue bowl of Spinach and Mushroom Alfredo Pasta, topped with parmesan.

Spinach and Mushroom Alfredo Pasta

I created this gluten-free Spinach and Mushroom Alfredo Pasta for my family on a rainy Sunday. I adapted my nonna's classic recipe, using fresh ingredients. The aroma of sautéing mushrooms and creamy garlic filled the kitchen. This dish represents blending heritage with new dietary needs, showing that comfort food can be made without limits.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For Boiling Pasta
  • 1 tablespoon Salt For water
  • 1 pound Fettuccine noodles Use your usual amount of water
Vegetables and Aromatics
  • 10 ounces Portobello mushrooms Sliced baby portobellos
  • 3 cups Spinach A couple of handfuls
  • 3 cloves Garlic Crushed
  • 1 teaspoon Salt For sautéing
  • 1 tablespoon Olive oil
Alfredo Sauce
  • 1 cup Almond milk Or milk of choice
  • 5 tablespoons Butter
  • 1.25 cups Parmesan cheese
  • 0.5 block Cream cheese

Equipment

  • Stock pot
  • Large sauté pan
  • Saucepan

Method
 

  1. Fill a stock pot halfway with water, add salt, and bring it to a boil.
  2. Heat a large sauté pan over medium heat and add the olive oil when it is hot.
  3. Add the mushrooms to the pan and sauté for 5 minutes. Add the spinach, salt, and garlic, and sauté for 3 more minutes.
  4. Add the fettuccine to the boiling water and cook for 12 minutes or until you reach your desired consistency. Follow the directions on the pasta box.
  5. Start the sauce: Add the milk and butter to a saucepan. Turn the heat to medium-low and bring the mixture to a near boil.
  6. Add the parmesan cheese and cream cheese. Whisk the mixture until it melts and becomes creamy.
  7. Drain the pasta. You may want to save 1 cup of the pasta water to thin the sauce if needed. Add 1/4 cup of water and stir; you can always add more later.
  8. Add the alfredo sauce, spinach, and mushroom mixture to the pan with the pasta. Stir everything until it is fully combined.
  9. Eat and enjoy your meal.

Nutrition

Calories: 650kcalCarbohydrates: 75gProtein: 25gFat: 28gSaturated Fat: 12gCholesterol: 50mgSodium: 550mgFiber: 5gSugar: 4g

Notes

This recipe is suitable for busy families looking for quick weeknight meals. If you are making this gluten-free, check your pasta box for gluten-free fettuccine options. The sauce is rich and creamy, proving that you do not need heavy cream for great flavor.

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