I came across this recipe and I knew it would be great to make while I was on the road but it needed an addition, mushrooms! Since I don’t get to eat them much at home I try and eat lots on the road. This recipe was quick, simple and tasty!
- 3/4 pound fettuccine
- 4 tbsp. olive oil
- 5 cloves garlic, minced
- 1/2 cup sundried tomato halves, sliced
- 1 (14.5 ounce) can of petite diced tomatoes
- 3 tbsp. tomato paste
- 8oz mushrooms, sliced
- 1/2 tbsp. granulated sugar
- 1/2 cup light sour cream
- 1 bag baby spinach
- Salt & pepper, to taste
- Crushed red pepper flakes (optional)
In a large stockpot, bring water to a boil, add 1 tbsp. of olive oil then add your fettuccine. Cook according to direction on the box then drain (reserving 1 cup of the pasta water) and set aside.
While the pasta is cooking, in a large skillet, add the remaining 3 tbsp. of olive oil to the skillet over medium high heat. Once the oil is heated up, add garlic, mushrooms and sundried tomato halves. Sauté until fragrant, about 2 minutes.
Turn the heat down to medium low and gently add the diced tomatoes, tomato paste, and granulated sugar. Stir until well-incorporated.
Swiftly whisk in the sour cream. You’ll want to slowly add it in but whisk fast to get it all incorporated well. After all of it has been added and combined, bring the heat up to medium high and let it simmer and thicken for about 5-7 minutes.
Season the sauce with salt and pepper, to taste, then add in the baby spinach.
Once the spinach has wilted, you may add in the cooked pasta and turn off the heat.
Toss to coat the pasta. If the mixture seems too thick, this is where you can slowly add the reserved pasta water (DO NOT add the full cup all at once, pour slowly and stir and see if you need more).
You may top with crushed red pepper flakes, if desired.