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Mushroom and Garlic Butter Fettuccine

Prep 10 Min, Cook Time 15 min

5-6 servings


  • 4 tablespoons butter
  • 6 cloves garlic, chopped
  • 1 teaspoon crushed red pepper flakes
  • 1/4 cup chopped fresh herbs (oregano, basil works well)
  • 16 ounces cremini mushrooms sliced
  • 1 bunch baby spinach or kale, about 2 cups chopped
  • kosher salt and pepper
  • 3/4 pound fettuccine
  • 6 ounces Queso Fresco or cream cheese
  • fresh chopped basil or parsley and lemon for serving


  1. Bring a large pot of salted water to a boil. Boil the pasta according to package directions until al dente.   Reserve 2 cups of the pasta cooking water before draining. Drain.
  2. Meanwhile, heat a large skillet over medium heat. Add the butter, garlic and crushed red pepper and cook, stirring often until the garlic is fragrant, be careful not to burn the garlic. Add the herbs, mushrooms and spinach or kale, season with salt and pepper. Cook until the mushrooms are tender, about 5 minutes.
  3. When the pasta is ready, add it to the skillet along with the cheese and 1/2 cup of the reserved pasta cooking water. Toss well to combine, adding more pasta water if needed to thin the sauce. Remove from the heat and finish with a little chopped fresh basil or parsley and a squeeze of lemon.

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