Creamy spinach and mushroom fettuccine
Lent is here! Time to whip out the veggies and get right with God! My “hangry” husband is a big fan of this dish although I usually add chicken but because we are fasting it’s all the goodness of veggies 😍 #myrendangisntcrispy
Creamy spinach and mushroom fettuccine
Lent is here! Time to whip out the veggies and get right with God! My “hangry” husband is a big fan of this dish although I usually add chicken but because we are fasting it’s all the goodness of veggies 😍 #myrendangisntcrispy
Open in Cookpad AppSteps
- 1
Cook fettuccine as per packet in seperate pot (whole packet used for this recipe). Slice mushrooms and leek then add to pan with butter. Crush garlic and add to pan; add pinch of thyme. Salt to taste. Simmer til soft.
- 2
Add cream, Dijon mustard and stock to veggies (the stock will make the sauce very runny but that’s what you want) then add Parmesan once cream is mixed through. Keep heat on low so the cheese doesn’t become grainy.
- 3
Once fettuccine is done, add sauce and enjoy! God bless during this time of Lent☺️
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