Calling all mushroom-lovers: this Hello Fresh recipe is for you! While many creamy mushroom dishes rely on, well, cream for that delicious flavor, this recipe calls for sour cream or Greek yogurt, instead. Rounded out with sun-dried tomatoes, spinach and a few other tasty ingredients, you’ll be thrilled with the end result. Enjoy!
MINUTE PREP TIME
2 - 3
-200g HIGH PROTEIN Fettuccine
-1 package of cremini mushrooms
-6 large pieces of sun-dried tomatoes (dry)
-1 package of baby spinach
-1/4 cup shredded Parmesan cheese
-6 tablespoons of sour cream (can sub for Greek yogurt)
Wash and dry all produce. Thinly slice the mushrooms. Mince or grate the garlic. Roughly chop the sun-dried tomatoes. Strip 1 tablespoon thyme leaves from the sprigs. Bring a medium pot of salted water to a boil.
Heat a large non-stick pan over medium-high heat. Add a drizzle of oil. Add the mushrooms. Cook, stirring occasionally, until the mushrooms are golden-brown, 7-8 min. Reduce the heat to medium, then add the garlic and thyme. Cook until fragrant, 30 seconds.
Meanwhile add sun-dried tomatoes and 200g HIGH PROTEIN Fettuccine to the boiling water, cook for one minute and check for doneness. Reserve ¾ of pasta water. Drain the pasta and sun-dried tomatoes.
Add the pasta, reserved pasta water, broth concentrate and spinach to the pan. Toss together until the spinach wilts and the pasta is warmed through, 2-3 min.
Remove the pan from the heat and stir in the sour cream and half the Parmesan cheese. Season with salt and pepper.
Divide the mushroom fettuccine between bowls and sprinkle with remaining Parmesan cheese.