Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 lb cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 12 oz fettuccine, broken in half
  • 3 cups vegetable broth, low sodium
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 3 cups fresh baby spinach
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat butter and olive oil in a deep skillet or Dutch oven over medium-high heat. Add sliced mushrooms in a single layer and sear undisturbed for 3-4 minutes until a mahogany-colored crust develops.
  2. Stir in minced garlic and dried thyme, sautéing for 60 seconds until fragrant.
  3. Pour in vegetable broth and heavy cream, stirring to scrape up the browned bits from the bottom of the pan.
  4. Add salt, black pepper, and broken pasta. Bring to a gentle boil, then reduce heat to a simmer.
  5. Cook, stirring occasionally to prevent sticking, for 10-12 minutes or until pasta is al dente and the liquid has reduced into a thick sauce.
  6. Remove from heat. Immediately fold in baby spinach and grated Parmesan cheese until the spinach is wilted and cheese is melted.
  7. Stir in fresh lemon juice just before serving to brighten the flavors.