Easy spinach fettuccine loaded with fresh spinach, sliced mushrooms, garlic, and onion tossed in a light parmesan sauce makes a satisfying dinner any night of the week.
Why this recipe works
Simple and vibrant, this spinach fettuccine pasta uses fresh ingredients for a mouthful of flavor in every bite. Sliced mushrooms add a pop of earthiness that pairs well with the spinach while onion and garlic round out the flavors. Toss in fettuccine noodles and sprinkle with parmesan cheese, I can almost guarantee this one will make it into the meal rotation.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SPINACH – Fresh spinach leaves are best for this recipe as the texture and freshness pop a lot more, especially in a dish that is centered around the leafy green itself! However, you can substitute with frozen spinach if needed. Be sure to thaw it first and squeeze it dry. You’ll likely want to use more than you would using fresh spinach.
MUSHROOMS – It’s as if mushrooms and spinach are meant to be paired together. If you haven’t tried the combo in a spinach mushroom quiche or a quick pasta meal, you’re missing out! However, you certainly can omit the mushrooms if you aren’t a fan. Either baby Bella or white buttons will work.
SAUCE – We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, and is easily reconstituted with water. You can certainly use broth or stock instead.
How to Make Spinach Fettuccine
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Heat olive oil in a skillet over medium-high heat until shimmering. Add garlic and onion and saute for 1-2 minutes.
- Add herb base and flour and stir to combine. Add water and stir. (If using broth, add flour first, stir, then add broth)
- Add spinach leaves to the skillet. Cook and stir until spinach has slightly wilted.
- Add mushrooms and cooked fettuccini noodles. Season with garlic salt and lemon pepper.
- Sprinkle in parmesan cheese and stir to combine everything. Heat through and allow to cook on medium-low for a few minutes, or until mushrooms are tender.
Frequently Asked Questions & Expert Tips
Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in a skillet over medium-low heat, stirring often, until warmed through. Optionally add a bit of olive oil or a splash of water to the pan when reheating.
Sure, but it wouldn’t necessarily be spinach fettuccine without the fettuccine! This dish makes a great base for just about any kind of pasta – bowtie, angel hair, spaghetti, linguine, and penne to name a few. Feel free to substitute with your favorite noodle.
Serving Suggestions
Serve spinach fettuccine with a sprinkle of parmesan cheese and garlic bread on the side. Feel free to toss in cherry tomatoes towards the end of cooking for a pop of color and texture. Enjoy warm from the skillet.
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Spinach Fettuccine
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 Tablespoons olive oil
- 1 Tablespoon minced garlic
- ½ cup diced onion
- 1 Tablespoon Italian Herb bouillon base plus 1/2 cup water OR 1/2 cup beef broth
- 2 Tablespoons all purpose flour
- 8 ounces fresh spinach leaves
- 8 ounces sliced mushrooms baby Bella or white button
- 8 ounces fettuccine cooked al dente per package instructions
- 2 teaspoons garlic salt
- 2 teaspoons lemon pepper
- ½ cup grated parmesan cheese
Things You’ll Need
Before You Begin
- We use a concentrated buillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, and is easily reconstituted with water. You can certainly use broth or stock instead.
- Fresh spinach leaves are best for this recipe as the texture and freshness pop a lot more, especially in a dish that is centered around the leafy green itself! However, you can substitute with frozen spinach if needed. Be sure to thaw it first and squeeze it dry. You’ll likely want to use more than you would using fresh spinach.
- Toss the cooked pasta with a little olive oil to keep the pasta from sticking together while you cook the rest of the dish.
Instructions
- Heat olive oil in skillet over medium-high heat until shimmering. Add garlic and onion and saute for 1-2 minutes.
- Add herb base and flour and stir to combine. Add water and stir. (If using broth, add flour first, stir, then add broth)
- Add spinach leaves to the skillet. Cook and stir until spinach has slightly wilted.
- Add mushrooms and cooked fettuccini noodles. Season with garlic salt and lemon pepper.
- Sprinkle in parmesan cheese and stir to combine everything. Heat through and allow to cook on medium-low for a few minutes, or until mushrooms are tender.
Expert Tips & FAQs
- Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in a skillet over medium-low heat, stirring often, until warmed through. Optionally add a bit of olive oil or a splash of water to the pan when reheating.
Nutrition
Chef Antoine Davis
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Nancy T says
Good hearty meal with an earthy flavor. I didn’t make it exactly as written because I didn’t have some of the ingredients. I used a chicken bouillon base and more water than called for. It seemed like more was needed. The baby Bellas have a great flavor. I thought 2 T of garlic salt would make it too salty, and i was tasting the base. I added the juice of a lime (didn’t have lemons), and it seemed to cut that nicely. My husband loved it, and he is a meat and potatoes man. Thanks!
Amanda Davis says
So glad you loved it! You said 2 tablespoons (T) of garlic salt but it’s actually 2 teaspoons.
Athena says
This was delicious! Just made it last night and the family loved it. It will be on the list as one of our go to recipes.