1TablespoonItalian Herb bouillon baseplus 1/2 cup water OR 1/2 cup beef broth
2Tablespoonsall purpose flour
8ouncesfresh spinach leaves
8ouncessliced mushroomsbaby Bella or white button
8ouncesfettuccinecooked al dente per package instructions
2teaspoonsgarlic salt
2teaspoonslemon pepper
1/2cupgrated parmesan cheese
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.
Notes
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.