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Savory Balsamic Mushroom Spinach Fettuccine
Indulge in this 20-minute savory balsamic mushroom spinach fettuccine. Made with tender mushrooms, spinach, and an irresistible balsamic glaze, this vegetarian dish is perfect for a quick yet satisfying weeknight dinner.
2
25 min
TOTAL TIME
372
CALORIES
$2.20
PER SERVING
Ingredients
11 INGREDIENTS
4 SERVINGS
1/3 cup roasted unsalted pistachios
chopped
Directions
7 STEPS
5 min
PREP TIME
20 min
COOK TIME
25 min
TOTAL TIME
1
Bring a large pot of water to boil. Cook whole-wheat fettuccine according to package directions. Reserve 1/4 cup of pasta water, and then drain the fettuccine.
2
In a large nonstick skillet, heat extra-virgin olive oil over medium-high heat. Add sliced cremini mushrooms and cook, stirring occasionally, for about 10 minutes until well-browned.
3
Add minced garlic to the skillet and cook for 30 seconds, stirring constantly.
4
Stir in baby spinach, cooking until wilted, which should take about 1 minute.
5
Reduce heat to medium-low. Add the balsamic glaze, vegetarian Worcestershire sauce, salt, and ground black pepper, stirring to combine.
6
Add the cooked fettuccine to the skillet, tossing to coat with the sauce. Stir in the reserved 1/4 cup cooking water.
7
Remove the skillet from heat, mix in chopped fresh basil, and sprinkle the dish with chopped roasted unsalted pistachios before serving.
Health Info
Macros
54g
CARBS
13g
FAT
12g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
Contains these allergens
FISH
TREE NUTS
WHEAT
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