Made with pantry staples and a few simple ingredients, humble fettuccine pasta is transformed with béchamel sauce into a luxurious meal that tastes as good as it looks!
This Creamy Fettucine with Mushrooms and Thyme is affordable, healthy, and easy enough to make on a busy weeknight as a side or a meatless main course. Original recipe from my blog https://thekitchendivision.com/creamy-fettuccine-with-mushrooms-and-thyme/ —TheKitchenDivision
- Prep time 10 minutes
- Cook time 10 minutes
- Serves 4
fettuccine or other flat wide pasta
button mushrooms, sliced
heaping cups baby spinach, washed
cloves garlic, minced
dried thyme (or 1 tbsp fresh chopped thyme)
Chopped parsley, to serve
- Béchamel Sauce
all purpose flour
1 ¼ cups
fresh parmesan cheese, grated
freshly ground black pepper
- Bring a pot of water to a boil. Add a handful of salt (you want the water salty like the sea). Add the fettuccine. Cook until al dente, about 8-10 minutes. Drain and keep warm.
- While the pasta is boiling, heat the olive oil in a deep pan over medium-high heat until shimmering.
- Add the mushrooms and cook until they soften and most of the moisture that is released evaporates.
- Add the garlic and thyme. Cook for 1 minute more. Transfer to a bowl.
- In the same pan, reduce the heat on the pan to medium. Melt the butter until foaming. Add the flour and whisk frequently to create a roux* (See Recipe Note).
- Gradually add in the milk (1/4 cup at a time) and whisk gently until sauce is thickened and coats the back of a spoon.
- Turn off the heat. Add in the parmesan cheese, salt, and pepper. Whisk until smooth.
- Add in the mushrooms, pasta, and spinach. Toss gently until spinach is slightly wilted and pasta is coated.
- Season with extra salt and pepper to taste. Remove from heat and serve.
- Note* A roux is a mixture of flour and fat that is cooked into a paste and used to thicken sauces, gravy, curries, and stews. Butter is most commonly used, but bacon grease or lard can also be used. Roux that is cooked longer will gradually deepen in color through the Blond stage and finally to the Brown stage. Béchamel sauce uses a white roux, which is cooked just long enough to thicken before it can begin browning.