Tuesday, April 27, 2010

Spinach & Mushroom Fettuccine Alfredo

Why is the weather in New England so crappy? I've been in Massachusetts for almost two days already, and I have yet to experience anything but ominous-looking clouds, wind, and rain. The only upside to this crappy weather is that it gives me an excuse to cook creamy, rich, hot comfort food that would be way too heavy on a warm day.

Dan and I weren't feeling up to dealing with raw meat today, and he hates grocery shopping with me (I get too excited by all the food possibilities, apparently), so we stuck to the produce aisle for dinner. Spinach and mushrooms are a timeless combo, and great in cream-based sauces.

"Don't crowd the mushrooms!" OK, Julia. I didn't crowd the mushrooms -- at least, not as much as I usually do. And you know what? They cooked faster!

I forgot how much spinach wilts. I started out with a big ol' pile of leaves, and in seconds they had cooked down to a mere mouthful. Luckily spinach is both healthy and delicious, so I didn't think twice about tossing in a few extra handfuls.

Alfredo sauce stresses me out. I'm not a patient person, and it always feels like takes so long for the cream to thicken up, no matter how much I whisk. But shredded Parmesan cheese and a few teaspoons of flour do wonders, and by the time the everything is bubbling, the sauce is just perfect.

The afredo was hot and creamy and satisfying -- perfect for a cold spring day in Massachusetts.

Spinach & Mushroom Alfredo (Adapted from Cooks.com recipe)

- 3 cups spinach
- 2 cups mushrooms
- 2 cloves garlic, chopped
- 3 tbsp butter
- 2 cups cream
- 1-1/2 grated Parmesan cheese
- 3 tsp flour
- Pinch of salt
- 1/2 box fettuccine noodles

(1) Bring 4 quarts water to a boil. Cook fettuccine until soft, stirring constantly to make sure the noodles don't stick. Add pinch of salt. Drain and set aside.
(2) Melt butter in a skillet. Saute garlic in the skillet on medium heat for about a minute.
(3) Add mushrooms to skillet, making sure to spread them out evenly. Cook until soft and brown.
(4) Add spinach, cook until wilted.
(5) Pour cream into skillet, whisking constantly until it begins to thicken.
(6) Add Parmesan and flour. Keep whisking for about three minutes. Add salt to taste.
(7) Take off heat. Add noodles, combining until each noodle is well-coated with sauce.
(8) Serve while hot.


Andrea said...

I love the bright green spinach in the creamy sauce. Delicious and just the thing for a lousy grey New England day :)

Leslie said...

just heard about this "healthy" fettucine recipe...it involves subbing cream for cauliflower...