Spinach Mushroom Fettuccine Alfredo Food

SPINACH MUSHROOM FETTUCCINE ALFREDO

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.

MUSHROOM AND SPINACH FETTUCCINE

Steps:

• Cook and drain fettuccine as directed on package, omitting salt.
• Meanwhile, in 10-inch skillet, heat 1/4 cup of the broth to boiling over medium-high heat. Add mushrooms; cook, stirring frequently, until almost all liquid is absorbed. Stir in additional 1/4 cup broth. Continue cooking mushrooms 4 to 6 minutes, stirring frequently, until tender.
• Stir in remaining 1/4 cup broth; heat to boiling. Stir in spinach, tomatoes, Italian seasoning and salt. Cook 1 to 2 minutes, stirring constantly, until spinach is wilted. Stir in evaporated milk just until heated through.
• Place fettuccine on large platter. Top with spinach mixture and cheese.

SPINACH AND MUSHROOM ALFREDO SAUCE

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.

FETTUCCINE WITH PORTOBELLO MUSHROOM ALFREDO SAUCE

Steps:

• Cook pasta according to package directions; drain; set aside.
• Remove brown gills from undersides of mushroom caps using a spoon, and discard gills. Chop mushrooms.
• Melt butter in a large saucepan over medium heat; add mushrooms and garlic. Saute 5-6 minutes or until tender. Stir in cream and milk. Bring to a boil over medium-high heat; reduce heat, and simmer, whisking constantly, 10 minutes. Stir in cheese, pepper, and salt; stir until cheese melts and mixture thickens. Stir in parsley. Serve over hot cooked pasta.

CROCK-POT CHICKEN ALFREDO WITH MUSHROOMS AND SPINACH

Steps:

• Put chicken in slow cooker and sprinkle with seasoning salt.
• Add the sauce and garlic; mix to coat the chicken with the sauce.
• Place the mushrooms on top of the chicken; sprinkle with a little garlic powder, pepper and parsley.
• Cook on LOW about 4 hours or until the chicken is done. Add the spinach and cook just until the spinach starts to wilt.

CRAB MUSHROOM SPINACH FETTUCCINE

Steps:

• Boil pot of water and cook fettuccine in salted water. Drain and set aside.
• In large skillet, heat oil over high flame and add garlic. Then add chopped mushrooms to sweat out the moisture. (Add a pinch of salt to assist in the sweating.)
• Add heavy cream and bring to a boil, then simmer with cover over medium heat for about 3 minutes. Add crab meat, spinach and lemon zest and cook until spinach is wilted. Add salt and pepper to taste.
• Then toss in pasta with some of the pasta water and mix in parmesan cheese. Serve immediately.

SPINACH FETTUCCINE

Steps:

• Tear or coarsely chop spinach.
• In pan, cook garlic and onion in 1/2 of butter until golden.
• Add spinach, cover and cook until wilted.
• Meanwhile, cook fettucine.
• Drain and mix with remaining butter.
• Toss with cream, cheese and spinach.
• Season with lots of pepper and some salt.

MUSHROOM FETTUCCINE ALFREDO

Steps:

• In a good size skillet with a tight fitting lid, melt 2 tablespoons of butter on medium heat. when melted, add olive oil and shallots. cook shallots until tender and slightly carmelized. Then add the minced garlic.
• Add the mushrooms and mix together until they start to cook down. If the pan appears dry, add a little more olive oil as needed. Cover and Cook until the mushrooms are tender, about 6-7 minutes.
• Once the mushrooms are tender, Add the salt, pepper, allspice and sherry. Cook for several minutes until the mushrooms absorb some of the liquid.
• Raise the heat a little and add the cream and remaining butter. Stir frequently until the sauce starts to bubble and thicken, then reduce the heat back to medium and add the cheese and parsley, incorporating all ingredients together, adding the cheese gradually. Do not add the cheese all at once or it will not melt properly and clump in the sauce. Add it in about 3-4 additions. Stir until the sauce is thick.
• Serve over fettuccine that is cooked al dente.
• NOTE- This recipe can easily be halved for a quick romantic dinner for 2!