Maggie’s Monday Meals

Maggie’s Monday Meals

Yes we all ate too much during “The Big Game”, so lets have a meatless Monday!

This is creamiest mushroom alfredo sauce you will ever have – a sauce so good, you’ll want to slurp it with a spoon!  Plus it only takes 30 minutes to make.
Be sure to check out this weeks Handy Foods “Sweet Deals” flyer.  You can also see it at :

Creamy Mushroom Fettuccine

Ingredients:

  • 8 ounces fettuccine
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 pound cremini mushrooms, thinly sliced
  • 1 onion, diced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried dill
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour
  • 3/4 cup vegetable broth
  • 1 cup half and half, or more, as needed*
  • 2 cups baby spinach
    • 1/4 cup freshly grated Parmesan
    • 2 tablespoons chopped fresh parsley leaves

    Directions:

    1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
    2. Melt butter in a large skillet over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and dill cook, about 1 minute; season with salt and pepper, to taste.
    3. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half until slightly thickened, about 1-2 minutes.
    4. Stir in baby spinach and Parmesan until the spinach has wilted, about 2 minutes. If the mixture is too thick, add more half and half as needed.
    5. Stir in pasta and gently toss to combine.
    6. Serve immediately, garnished with parsley, if desired.