Creamy Tuscan Mushroom Sauce with Fettuccini
EASY Creamy Tuscan Mushroom Sauce with Fettuccini! Weeknight dinner you'll want on repeat! @BLENDABELLA #blendabella #zestymexican #rustictuscan #coconutthai #krollskorner
Servings 4 people
- 1 lb Fettuccini noodles, cooked
- 4 Tbsp. butter, unsalted
- 2 cups Spinach, fresh
- 1/2 cup sliced white button mushrooms
- 1/4 cup sun-dried tomatoes
- 1/4 cup All-Purpose Flour
- 1 cup Chicken Broth
- 1 cup Heavy Creamy
- 1/2 cup Parmesan, grated
- 1 12oz. jar BLENDABELLA Rustic Tuscan Blend
- 1 cup cherry tomatoes, sliced and roasted
Preheat oven to 350 degrees. Place sliced cherry tomatoes in oven on a prepared baking sheet and roast for 12 minutes. Meanwhile, cook fettuccini noodles according to package.
In a large skillet over medium heat, melt butter & then saute with spinach, mushrooms and sun dried tomatoes until spinach has cooked down. Then whisk in flour and mix until combined. Slowly whisk in broth, heavy cream and Parmesan. Add in a little extra cream or milk to get it to the consistency you'd like if this isn't enough! Turn heat down to low and let simmer to thicken.
While sauce thickens, pour 1 jar of BLENDABELLA Rustic Tuscan Blend into a blender (I used a Vitamix) and blend for about 15 seconds. Then add this into the sauce that has been simmering. Place roasted tomatoes on top, serve with chicken for an easy weeknight meal! Enjoy!