Gluten-friendly Spinach & Mushroom Alfredo Recipe
Parmesan cream sauce with sautéed mushrooms, green onion & spinach.
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Ingredients
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Ingredients
Method
Directions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the gluten-free fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for about 5 minutes until they are browned. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- 3
Add Spinach
Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt and black pepper to taste.
- 4
Make the Alfredo Sauce
Reduce the heat to low and pour in the heavy cream. Allow it to simmer gently for 2-3 minutes. Gradually stir in the grated Parmesan cheese until melted and smooth.
- 5
Combine Pasta and Sauce
Add the cooked fettuccine to the skillet, tossing to coat the pasta in the Alfredo sauce. Mix in the sliced green onions.
- 6
Serve
Taste and adjust seasoning if necessary. Serve immediately with additional Parmesan cheese if desired.
