Creamy Mushroom & Spinach Fettuccine with Caramelized Onions

Creamy Mushroom & Spinach Fettuccine with Caramelized Onions
A pasta dish generally leaves a few people unmoved at the sight. A creamy, highly aromatic, and wonderfully delicious, white spaghetti leaves absolutely no one unmoved…
This with fettuccine pasta has many different vegetables that make it very tasty. It has two kinds of mushrooms, portobello and white -meat substitutes- caramelized onions, balsamic cream, tender spinach, arugula and all combined delicious and harmonious in a sauce particularly creamy thanks to cream and grated parmesan cheese straight from her place of origin!

work: 30′ time: 50′ easy:

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Creamy Mushroom & Spinach Pasta with Caramelized Onions

Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.

Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»

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Ingredients (4 servings)

  • 350g (12.3oz) fettuccine pasta
  • 4 tbsp olive oil
  • 3 medium onions
  • 1 tbsp balsamic cream
  • 200g (7.1oz) spinach
  • ½ bunch arugula
  • 300g (10.6oz) mushrooms portobello & white☀
  • 200g (7.1oz) sour cream
  • 80g (2.8oz) milk
  • 100g (3.5oz) parmesan & a little for serving
  • salt & pepper
Initially you need to caramelized the onions. Cut into thin slice halves. Put them in the pan together with 2 tablespoons of oil and sprinkled with balsamic. Salt and pepper occasionally until they polish and get a golden brown color. Put them aside on a plate.
At the same time clean the mushrooms☀ or peel them, as detailed below in the special note.
Remove part of their stem and cut into thin slices.
In the same pan, that you sauté the onions, put the mushrooms to be roasted, covered. Stir from time to time until volume and color change. We also take them to the dish next to the onions.
At the same time, we cook Fettuccine in salted water a little less than the instructions of the package.
In the same pan add 2 tablespoons of oil and sauté the spinach and the rocket for a few minutes.
In the same pan with the mixture of sautéed spinach / rocket, add the caramelized onions, sautéed mushrooms, milk, cream, Parmesan cheese and mix well.
Drain the cooked pasta, holding a little of the water in which it was boiled for the final texture. Add them to the pan.
Mix well to be covered with creamy sauce and unite with the other ingredients. Allow to boil and add, if necessary, a little water to keep it creamy and juicy. Serve with extra parmesan cheese on top. They are eaten warm.
Creamy Mushroom & Spinach Pasta with Caramelized Onions Creamy Mushroom & Spinach Fettuccine with Caramelized Onions Creamy Mushroom & Spinach Pasta with Caramelized Onions
☀ Do not wash the mushrooms before use in your culinary preparations. Either wipe them well with wet paper towels or peel them off.
To remove their skin we hold them with one hand, with the stalk upwards, and with one knife in the other pull the skin from the point near the stalk to the top. Very easy to remove.

Author Zambia G. Sifaki