Quick Spinach Alfredo Fettuccine
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 12 oz (3/4th of a 16oz fettuccine pasta box) fettuccine pasta or any pasta shape of your choice
  • 2 cups fresh spinach
  • Vegetables:
  • 1.5 cups chopped button mushrooms
  • 1 small head of broccoli, chopped
  • ½ tbsp butter
  • 1 tbsp oil
  • 2 garlic cloves, chopped
  • Salt to taste
  • Red chili flakes to taste
  • 1 tsp bsil powder
  • ¼ tsp black pepper
  • ¼ tsp oregano
  • Sauce:
  • 2 tbsp butter
  • 1 tbsp oil
  • 2 tbsp all purpose flour
  • 1.5 cups milk
  • 1 cup heavy cream
  • 1 cup shredded parmesan cheese
  • Salt and black pepper to taste
  • 1-2 tsp basil powder
  • 1 tsp garlic powder or you can use fresh garlic paste
  • ½ tsp red chili flakes
  • ½ tsp oregano
  • ¼ tsp rosemary
Instructions
  1. Cook pasta as per package directions. Strain and rinse with old running water. Add few drops of oil so it doesn't stick. Keep aside.
  2. In another small pot, bring some water to boil. Add spinach and blanch for a minute. Strain and puree in blender. I always use this blender for all small blending purposes. Keep it aside.
  3. Meanwhile, start heating a skillet. Melt butter and oil for vegetables. Once hot, add chopped garlic and saute until fragrant. Add chopped broccoli and add salt. Cook until its bright green but soft. You can cook little less if you like to have a little bite to it. Now add the mushrooms as we don't want to overcook the mushrooms.
  4. Add the remaining spices and stir. Cook for few more minutes. Taste and adjust the seasoning.
  5. Transfer the vegetables to a plate. Just wipe the skillet and melt butter and oil for sauce. Once melted, add flour and cook until slightly golden and raw smell goes away. Now add milk and keep stirring continuously to prevent any lumps. In few minutes it will start to thicken. Add heavy cream and parmesan along with pureed spinach and all the spices. Cook until nice and creamy and taste. Adjust spices as per your taste.
  6. When ready to serve, add pasta and vegetables to the sauce. Warm it up and serve with additional shaved parmesan and garlic bread.
Recipe by Naive Cook Cooks at http://www.naivecookcooks.com/quick-spinach-alfredo-fettuccine/