Spinach and Mushroom Fettuccine

  • 40 mins
  • 10 ingredients


  • 3/4 lb fettuccine
  • 6 slices bacon, cut into 2 inch pieces
  • 1 medium onion, chopped
  • 1/2 lb fresh mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 lb cream cheese, cut into small pieces
  • 1/2 cup milk
  • 1 (10 oz) bag baby spinach
  • 1 small tomato, diced
  • 1/2 cup Parmesan cheese, freshly grated
This is a rich and creamy fettuccine with bacon, garlic, mushrooms and spinach.

  • Cook the fettuccine according to package directions.
  • Meanwhile fry the bacon in a large nonstick skillet until crisp. Drain on paper towels and set aside.
  • Drain all but 1 tbs of drippings out of the skillet.
  • Add the onion, mushrooms and saute over medium high heat, stirring often, until the onions are slightly browned and the mushrooms are tender.
  • Reduce the heat to medium, add the garlic and cook for 2-3 minutes.
  • Add the spinach and cook just until wilted and any liquid has cooked off.
  • Reduce heat to medium low and add the cream cheese and milk and continue stirring until the cream cheese has melted.
  • Add the cooked pasta and bacon and heat until warmed through.
  • sprinkle with diced tomato and Parmesan just before serving.
  • Add additional milk to the sauce to thin the sauce if desired.

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