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Mushroom Fettucine Florentine

Mushroom Fettucine Florentine
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 12 ounces fettuccine pasta, uncooked
  • 2 tablespoons olive oil
  • 1 pound (about 5 cups) white button mushrooms, thickly sliced
  • 1 cup onion, diced
  • 1 teaspoon salt
  • 1/2 teaspoons black pepper, ground
  • 1 package (9 ounces) frozen creamed spinach, thawed
  • 1 cup fresh plum tomatoes, diced
  • 1 1/ cups (8 ounces) fontina cheese, diced



1 Cook pasta in salted water according to package directions; drain, reserving 1 cup pasta water. Place pasta in a large serving bowl; cover and set aside.

2 Meanwhile, in a large skillet, heat oil until hot. Add mushrooms, onion, salt and black pepper; cook until mushrooms are golden, 5 to 7 minutes.

3 Stir in creamed spinach and tomatoes; cook until tomatoes are heated through, about 3 minutes

4 Spoon over reserved pasta. Sprinkle with cheese; toss to coat adding reserved pasta water according to desired consistency. Serve immediately.

Source: Photo and Recipe Courtesy of Mushroom Council and