Fettuccine Pasta With Portobello Mushrooms - cooking recipe

Ingredients

1 (12 ounce) box dry fettuccine pasta
2 tablespoons olive oil
1/2 onion, minced
1 clove garlic, minced
1 (8 ounce) package portobello mushrooms, thickly sliced
1/4 cup butter
3 tablespoons vegetable stock
1/2 bunch fresh spinach, finely chopped
1 sprig fresh rosemary, chopped, or to taste
salt and freshly ground black pepper to taste
3 tablespoons grated Parmesan cheese

Preparation

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
Meanwhile, heat olive oil in a skillet over medium heat and cook onion and garlic until soft, about 4 minutes. Add mushrooms and butter; cook and stir until softened, about 3 minutes. Pour in vegetable stock and cook on high heat until stock has reduced, about 2 minutes. Add spinach and rosemary. Season with salt and pepper. Stir to combine. Add cooked linguine and toss everything to mix well. Cook for an additional 2 to 3 minutes.
Sprinkle pasta with Parmesan cheese and mix thoroughly. Remove from heat and spoon into warmed bowls.