CREAMY MUSHROOM FETTUCCINE ( Vegetarian )

INGREDIENTS:

• eight oz. Fettuccine
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 pound cremini mushrooms, thinly sliced
• 1 onion, diced
• half of teaspoon dried thyme
• 1/4 teaspoon dried dill
• Kosher salt and freshly ground black pepper, to flavor
• 2 tablespoons all-cause flour
• 3/4 cup vegetable broth
• 1 cup 1/2 and half, or greater, as needed*
• 2 cups baby spinach
• 1/four cup freshly grated Parmesan
• 2 tablespoons chopped sparkling parsley leaves

DIRECTIONS:

1. In a big pot of boiling salted water, cook dinner pasta consistent with package instructions; drain well.
2. Melt butter in a huge skillet over medium warmth. Add garlic, mushrooms and onion. Cook, stirring on occasion, till tender, approximately 3-4 mins. Stir in thyme and dill until aromatic, approximately 1 minute; season with salt and pepper, to flavor.
3. Whisk in flour till gently browned, approximately 1 minute. Gradually whisk in vegetable broth, and cook, whisking constantly, till integrated, approximately 1-2 minutes. Stir in half and 1/2 till slightly thickened, about 1-2 mins.
4. Stir in baby spinach and Parmesan until the spinach has wilted, approximately 2 mins. If the aggregate is just too thick, upload more 1/2 and half as needed.
5. Stir in pasta and lightly toss to mix.
6. Serve straight away, garnished with parsley, if desired.

NOTES:
*Half and half of is same parts of entire milk and cream. For 1 cup 1/2 and half, you can substitute 3/four cup whole milk + 1/four cup heavy cream or 2/3 cup skim or low-fats milk + 1/three cup heavy cream.
Source : https://damndelicious.net/2015/04/11/creamy-mushroom-fettuccine/

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