Creamy Truffle Fettuccine with Mushrooms & Spinach
Family Friendly

Creamy Truffle Fettuccine

with Mushrooms & Spinach

25 MIN
2 Servings
Wellness at Blue Apron
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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    From the Test Kitchen

    This rich, savory dish features a decadent sauce that highlights mushrooms, caramelized onions, truffle butter, and more. We're using it to coat ribbons of tender fettuccine, then topping with a sprinkle of parmesan cheese.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      730 Cals (est.)
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    fresh
    ingredients
    Creamy Truffle Fettuccine with Mushrooms & Spinach
    Title
    • ½ lb Fettuccine Pasta
    • 4 oz Mushrooms
    • 3 oz Baby Spinach
    • 3 oz Caramelized Onions & Garlic
    • ¼ cup Grated Parmesan Cheese
    • 2 cloves Garlic
    • 1 oz White Truffle Flavored Butter
    • 1 Tbsp Sherry Vinegar
    • 2 Tbsps Vegetarian Worcestershire Sauce
    • 2 Tbsps Mascarpone Cheese
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and roughly chop 2 cloves of garlic.

    Cook the pasta
    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly. Return to the pot.

    Cook the mushrooms
    3 Cook the mushrooms

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the worcestershire sauce (carefully, as the liquid may splatter) and vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until the mushrooms are coated and the liquid has cooked off. Turn off the heat.

    Finish the pasta & serve your dish
    4 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the spinach, caramelized onions, cooked mushrooms, butter, half the parmesan, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the spinach is wilted and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Serve the finished pasta topped with the remaining parmesan. Enjoy!

    Tips from Home Chefs

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    Creamy Truffle Fettuccine

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and roughly chop 2 cloves of garlic.

    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly. Return to the pot.

    Cook the pasta
    Cook the mushrooms
    3 Cook the mushrooms

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the worcestershire sauce (carefully, as the liquid may splatter) and vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until the mushrooms are coated and the liquid has cooked off. Turn off the heat.

    4 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the spinach, caramelized onions, cooked mushrooms, butter, half the parmesan, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the spinach is wilted and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Serve the finished pasta topped with the remaining parmesan. Enjoy!

    Finish the pasta & serve your dish
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