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Spinach Fettuccine with Mushrooms and Cherry Tomatoes

Spinach Fettuccine with Mushrooms and Cherry Tomatoes Recipe

Simple, delicious and so easy pasta that could be transformed into an extraordinary restaurant quality dish. We love pasta, and I often plan romantic dinners despite having 3 kids.

I just love sharing delicious meals with my husband. Even though pasta can be pretty messy, for me it screams romantic dinner. 

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As you can see extremely simple, but umami is there, so I know you will love it too. Why don’t you try making it for your honey, for yourself or for family and friends?

You can add anything that you like, for example, you can add any kind of mushrooms or tomatoes… Addition of chicken perhaps, or fish on the side.

Cheese is up to you because as much as cheese adds the flavor, you won’t be missing it for this dish at all, but if you like cheese I don’t see a reason why not!

Spinach Fettuccine with Mushrooms and Cherry Tomatoes

The other suggestion that I would like to mention is that you can oven roast garlic, mushrooms, and tomatoes for about 20-30 minutes, puree and just mix with the olive oil and some of that pasta water.

It will enhance the flavor and the aroma, and the more you eat taste gets richer.

Experiment, taste and enjoy!  

Spinach Fettuccine with Mushrooms and Cherry Tomatoes

Course Main Course
Cuisine American, Italian
Keyword pasta, meatless, skillet dinner
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Sandra | Sandra’s Easy Cooking


  • 1 pack Spinach Fettuccine handmade and or you can make any Fettuccine that you have in your pantry /+ salt to season the water and 1/2 tsp oil
  • 3 Tbs. Olive oil
  • 1/2 lb Mushrooms sliced
  • 1 pack Cherry Tomatoes sliced or halved
  • 2 Garlic Cloves
  • Dry Italian Herbs Mix to taste
  • Salt and Pepper to taste


  • Fresh Basil
  • Parmigiana Cheese


  1. Boil water and add salt, with a drizzle of oil.  Drop pasta and follow instruction on the package. for handmade pasta, you will need about 5-7 minutes until done.

  2. While you wait for the pasta to cook start sauteing – first minced garlic to infuse the oil, then add mushroom slices, tomato halves. Saute for a few minutes, season to taste with salt and freshly ground black pepper and sprinkle Italian garlic and herbs to taste. Do not burn it. Turn the temperature down to medium-low. 

  3. As soon as fettuccine is done, drain but reserve about 1/4 cup of pasta water. Drop the pasta in the saute pan, toss the pasta to get it well coated, then add pasta water, cover and let it cook for an additional minute under the lid. Add more seasoning IF NEEDED!

  4. Sprinkle with Parmigiana Cheese and garnish with fresh basil, if desired

    Serve immediately!

Recipe Notes

Note: If you are going to use a pasta that is not handmade your cooking time will increase. If you have fewer people around your table use less pasta. TIP* Add 1 teaspoon of vinegar into seasoned water for pasta. Pasta will be glossy but you will not taste or smell the vinegar when the dish is complete!

Recipe Rating

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