Name: Creamy Mushroom and Spinach Fettuccine recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Cuisine: italian
Ingredients: 250 g fettuccine; 2 tbs butter; 1 brown onion diced; 4 short-cut bacon rashers thinly sliced; 1 tsp garlic crushed; 1 tsp fresh thyme; 200 g button mushrooms; 200 g wild mushrooms; 2 tbs plain flour; 1 1/2 cups lactose-free Zymil milk; 3/4 cup parmesan cheese grated; 1 bunch fresh Italian parsley finely chopped; 60 g baby spinach leaves; 1 pinch salt *to taste; 1 pinch pepper *to taste

by taram332 Last updated on 07/10/2019

Made with Zymil milk this pasta dish is creamy without any cream! - taram332

Ingredients

250 g fettuccine
2 tbs butter
1 brown onion diced
4 short-cut bacon rashers thinly sliced
1 tsp garlic crushed
1 tsp fresh thyme
200 g button mushrooms
200 g wild mushrooms
2 tbs plain flour
1 1/2 cups Pauls lactose-free Zymil milk
3/4 cup parmesan cheese grated
1 bunch fresh Italian parsley finely chopped
60 g baby spinach leaves
1 pinch salt *to taste
1 pinch pepper *to taste

Method

Step 1

In a large pot of boiling water cook the pasta until al dente.
Step 2

Using a large deep frypan on a medium heat, add in the butter and oil and heat until the butter is melted. Add in the onion, thyme, garlic and bacon and cook for a few minutes until the onions soften. Season with salt and pepper and then add in the mushrooms and stir well, cook for a few minutes until the mushrooms begin to soften, stirring regularly.
Step 3

Once the mushrooms have softened add in the flour and stir through well and cook out the flour for a minute. Add in 1 cup of milk and stir through. Once it thickens add in the remaining 1/2 cup milk along with the parmesan cheese, parsley and spinach.
Step 4

Drain the pasta and add to the mushroom mix and stir through, serve immediately, garnish with parmesan and parsley and enjoy!