Family Friendly

Creamy Truffle Fettuccine

with Mushrooms & Spinach

25 MIN

+$2.99/serving 2 Servings

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add Ground Pork

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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Nutrition

PER SERVING
Calories

1050 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Ground Pork
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

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.

3 Cook the pork

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Cook the mushrooms

In the pan of reserved fond, 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.

5 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked pork, 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!