SPINACH MUSHROOM FETTUCCINE ALFREDO
Amazingly satisfying Spinach Mushroom Fettuccine Alfredo which is entirely vegan, gluten free, and so insanely delicious. The ultimate comfort food for dinner, lunch, meal preparation that the whole family will love.
Provided by Contentedness Cooking
Categories Vegan, Lunch, Dinner
Time 20m
Number Of Ingredients 9
Steps:
- First cook your pasta according the package directions.
- While it's cooking, prepare the vegan cheese sauce. Add cashews, vegetable broth, tahini plus this time the dairy free cream cheese, 3 of the 6 garlic cloves, and a pinch of salt and pepper.
- Add the optional nutritional yeast, garlic powder, and blend until smooth and creamy. Set aside. Now heat a skillet pan with a bit of oil or vegetable broth. Add the remaining 3 cloves of garlic and mushrooms. Fry them for around 4 minutes.
- Finally add spinach fry for 3 minutes more. Season with salt and pepper. By now your pasta should be done. After draining them, mix everything together, and serve on plates or bowls.
Nutrition Facts : Calories 451 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 22 grams fat, Fiber 3 grams fiber, Protein 16 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 2 cups, Sodium 44 grams sodium, Sugar 2.5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
MUSHROOM AND SPINACH ALFREDO
Time 30m
Yield Servings: 12
Number Of Ingredients 15
Steps:
- Wash and chop the mushrooms or veggies you are using.Add butter and mushrooms to large nonstick pot. Saute mushrooms on medium high heat until they have shrunk to about half their size, about 5 minutes. Add garlic. Saute on medium for about 3-5 minutes more, until fragrant.In a mixing bowl, combine the almond milk, flour, apple cider vinegar, and nutritional yeast. Whisk with a fork or whisk until smooth. Pour almond milk mixture into the pot with the mushrooms.Add veggie broth, salt, pepper, Mrs. Dash, and other spices as desired.Add cashew butter and stir to dissolve.Add the fresh spinach and set heat to medium low to simmer for about 15 minutes.While the alfredo sauce is simmering, cook the pasta according to package directions. When pasta is done cooking, check the sauce to see how wilted the spinach has gotten.If it is to your desired taste, then go ahead and serve it over the cooked pasta and enjoy!!
MUSHROOM SPINACH ALFREDO SAUCE
Easy to make and a healthier alternative Alfredo sauce. Mushrooms really adds to the sauce.
Provided by Minuet99
Categories Main Dish
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- 1. Melt butter in sauce pan over medium heat. Add in onions, mushrooms and garlic. Cook 2 mins until most of the mushroom water has evaporated. 2. Lower heat to medium low. Add in flour and mix well, using a wooden spoon. Cook for 3 mins, until flour is completely incorporated. 3. Slowly whisk in milk and increase heat to medium. 4. Add salt, pepper and spinach. Cook for 2 mins stirring, until sauce thickens. 5. Add in the Parmesan, mix well and bring off the heat.
Nutrition Facts : Calories 1113 calories, Fat 64.2776692177328 g, Carbohydrate 84.2181875632454 g, Cholesterol 232.715416854923 mg, Fiber 0.473225003451174 g, Protein 53.1101433776231 g, SaturatedFat 39.0461156976403 g, ServingSize 1 1 Serving (848g), Sodium 1071.64920074761 mg, Sugar 83.7449625597942 g, TransFat 3.76274266958971 g
SPINACH AND MUSHROOM ALFREDO SAUCE
Make and share this Spinach and Mushroom Alfredo Sauce recipe from Food.com.
Provided by MARIA MAC
Categories Sauces
Time 30m
Yield 9 cups
Number Of Ingredients 11
Steps:
- Melt the butter in a large saucepan over medium heat. Add the mushrooms and cook, stirring often until the mushrooms are browned and most of the liquid has evaporated, about 5 to 7 minutes.
- Add the onions and garlic to the pan and saute until soft and translucent, 3 to 4 minutes.
- Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 5 minutes.
- Add the salt, pepper, nutmeg, spinach and 1 1/2 cups of the Parmesan and cook, stirring, until thickened, about 2 minutes.
Nutrition Facts : Calories 415.6, Fat 27.2, SaturatedFat 16.7, Cholesterol 83, Sodium 1035.4, Carbohydrate 21.7, Fiber 2.2, Sugar 2.3, Protein 23.3
SAUTEED SPINACH AND MUSHROOMS
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
- Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.
SPINACH ALFREDO SAUCE (BETTER THAN OLIVE GARDEN®)
Better than Olive Garden®! Top with grilled chicken on fettuccine pasta for a complete meal or use as a dip for bread sticks. Delicious rich and creamy spinach Alfredo everyone will love. When I make this dish, everyone raves over it! Add more spinach if you're a spinach lover or leave it out if you're not a fan. I like adding lots of garlic! For a thicker sauce, add more cream cheese.
Provided by nbrock_85
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 25m
Yield 5
Number Of Ingredients 7
Steps:
- Heat butter in a saucepan over low heat; cook spinach in the melted butter until warmed, about 1 minute. Add cream and cream cheese to spinach mixture; cook and stir until cream cheese is melted, about 5 minutes.
- Fold Parmesan cheese and garlic powder into spinach mixture; season with salt and pepper. Simmer until sauce is thickened and smooth, about 10 more minutes.
Nutrition Facts : Calories 599.2 calories, Carbohydrate 4.9 g, Cholesterol 202.9 mg, Fat 61.4 g, Fiber 0.7 g, Protein 9.9 g, SaturatedFat 38.3 g, Sodium 454.8 mg, Sugar 0.6 g
SPINACH ALFREDO CASSEROLE
Your kids will eat their spinach when you serve this creamy and delicious side dish. It's easy enough for family dinners and elegant enough for company and holidays.
Provided by JOSLYN H.
Categories Side Dish Vegetables Greens
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.
- Heat butter, cream cheese, 1/3 cup Parmesan cheese, garlic powder, onion powder, and white pepper in a large saucepan over medium heat. Continue stirring until smooth. Stir in the celery soup, cream, and spinach. Pour spinach mixture into the prepared pan. Top with the French fried onions, bread crumbs, and remaining 1/4 cup of Parmesan cheese.
- Bake in the preheated oven until bubbly and heated through, about 30 minutes.
Nutrition Facts : Calories 255 calories, Carbohydrate 12.4 g, Cholesterol 41.2 mg, Fat 21 g, Fiber 2.3 g, Protein 5.4 g, SaturatedFat 10.1 g, Sodium 493.9 mg, Sugar 1 g
ALFREDO MUSHROOM-SPINACH LASAGNA
Adapted from the famous recipe by Barefoot Contessa by adding more veggies and less butter; still so rich and delicious though! Now, serves just for 4 but it's easy to serve more - just double the ingredients and put in a 9x13 pan.
Provided by sofie-a-toast
Categories One Dish Meal
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 375°F Bring a large, wide pot of water to boil with salt and a splash of oil, that will help keep your noodles from sticking together as they drain. Add the lasagna noodles and cook for 10 minutes. Drain and set aside.
- Make béchamel: Bring the milk and garlic to simmer in a saucepan, or heat it in your microwave, and set it aside. Melt 4 tablespoons butter in a large saucepan. Add the flour and cook for one minute over low heat, stirring constantly with a whisk or wooden spoon. Pour in the hot milk, a little at a time at first and stirring until combined. Continue adding a few tablespoons at a tim until you've added half of it, then you can add the second half all at once, along with 1/2 teaspoon table salt, the pepper, and nutmeg. Cook over medium-low heat, stirring or whisking frequently, for 3 to 5 minutes, or until thick. Set aside.
- Prepare vegtables: Discard portobello mushroom stems and/or trim the ends of the cremini stems. Slice mushrooms 1/4-inch thick. Heat 1 tablespoon olive oil and 1 tablespoons butter over medium in the bottom of the large, wide pot you used to cook the noodles earlier, or in a large sauté pan. Cook the mushrooms with a pinch of salt for about 5 minutes, or until they are tender and release some of their juices, tossing to make sure they cook evenly. Add the spinach and cook until wilted.
- Assemble lasagna: Spread some of the sauce in the bottom of 9x9 baking dish (if you'd like to freeze or give this dish as a gift, remember to use a foil pan). Arrange a layer of noodles on top*, then more sauce (about 1/4 of what remains), 1/3 of the mushrooms and 1/4 cup grated parmesan. Repeat two more times then top with a final layer of noodles, your remaning sauce and last 1/4 cup of parmesan.
- Bake for 40 minutes, or until top is browned and the sauce is bubbly. Let sit at room temperature for 15 minutes before serving. To freeze for future use, allow it to cool completely and wrap two to three times in plastic wrap before freezing.
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