Fettuccini pasta with mushrooms, spinach, diced tomatoes, roasted red peppers and artichoke hearts in a white wine sauce

In a large pot, bring salted water to a boil.

Boil Water

Add the fettuccine pasta to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.

Cook Fettuccine

Once cooked, drain the pasta and set aside, reserving 1/2 cup of pasta water.

Drain Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Sauté Vegetables

Add the sliced mushrooms to the skillet and cook for about 5 minutes until they start to soften.

Add Mushrooms

Stir in the chopped spinach, diced tomatoes, roasted red peppers, and artichoke hearts. Cook for an additional 3-5 minutes until the spinach is wilted.

Incorporate Other Vegetables

Pour in the white wine and bring to a simmer, scraping up any bits from the bottom of the skillet. Allow to simmer for about 2-3 minutes.

Deglaze with Wine

Stir in the heavy cream and grated Parmesan cheese, mixing well. Season with salt, black pepper, and red pepper flakes.

Add Cream and Cheese

Add the drained fettuccine to the skillet with the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Combine Pasta and Sauce

Serve the Fettuccine Con Vegetali hot, garnished with additional Parmesan cheese if desired.

fettuccine con vegetali

Recipe information

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