Recipe

Mum’s mixed mushroom and spinach fettuccine

This deliciously creamy mixed mushroom and spinach fettuccine by Nici Wickes is the perfect dinner to enjoy during those cold winter months.

By Nici Wickes
  • 30 mins cooking
  • Serves 3
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Ingredients

  • 150 gram dried fettuccine
  • 2 tablespoon butter
  • 2 tablespoon olive oil
  • 400 gram assorted mushrooms
  • 2 garlic cloves, finely chopped
  • 1 tablespoon balsamic vinegar
  • 75 millilitre dry white wine (or water)
  • 120 gram spinach, blanched, drained and squeezed dry
  • 100 millilitre cream
  • 1/4 cup freshly grated parmesan cheese
  • sea salt and black pepper
  • squeeze of lemon juice

Method

  • 1
    Bring a medium-sized saucepan of well-salted water to the boil. Pour the pasta in and cook until al dente. Drain well, reserving ½ cup of pasta water.
  • 2
    Melt the butter with the oil in a heavy-based pan. Sauté the mushrooms until caramelised. Do this in batches so that the mushrooms don’t stew. Return all the mushrooms to the pan and add the garlic and balsamic vinegar. Add the wine and cook until it has almost evaporated.
  • 3
    Add the blanched spinach to the mushrooms and pour in the cream, simmering for a few minutes until it thickens. Add the pasta and toss, topping with Parmesan cheese, salt, pepper and a squeeze of lemon juice just before serving.

Notes

  • When frying mushrooms, they initially release their juices, but keep cooking as they will slurp it back up again and caramelise.

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