Vegetarian Fettucine Alfredo

It’s still Lent season, but this was not a Lent-friendly dish. However, it was a dish I made twice and one that had absolutely no leftovers, twice.

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Who knew fettucine alfredo was so easy to make? I mostly followed a video from Tasty on 4 ways to make fettucine and went with the second version in. But of course, I altered it.

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Here’s my version, a Vegetarian Fettucine Alfredo

Ingredients

  • 1 package fettucine pasta
  • 2 packages of baby bella mushrooms; or 1 pack of 4 portobellos, sliced
  • 2 medium onions, chopped
  • garlic cloves, minced (no number because I like a lot but some ppl only like a little)
  • half a bunch of spinach
  • 1 cup grape tomatoes
  • 1/4 cup chopped parsley
  • 2 cups heavy whipping cream
  • freshly grated parmesan cheese to taste
  • salt and pepper to taste
  • Olive or grapeseed oil

Directions

  1. Fill a large pot about 3/4 of the way up, add about 1 tbsp salt and bring to a boil. Add pasta and cook until you’re satisfied with how cooked it is. A lot of people like their pasta “al dente” aka firm to the bite. I don’t because I think that’s stupid and undercooked, so I like mine to cook a little longer but not so long that it starts disintegrating.
  2. Drain your pasta and set aside.
  3. With medium-high heat on, in the pot you used to boil your pasta, add about 2-3 tbsp of oil, chopped onions and garlic. Cook until they JUST start to get translucent, then add your tomatoes and sliced mushrooms. Add salt and pepper.
  4. Once the mushrooms start to shrink, about 3-4 minutes, add in your spinach. After your spinach is no longer crisp, add in your heavy whipping cream, simmer for about 2-3 minutes then add in parsley and stir.
  5. Turn off the heat and add in your pasta, mix together well. Season with salt and pepper as needed. Serve!

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Tasty video for those who like cooking visuals like me:

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