Mushroom Alfredo Sauce

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• 8 ounces fettuccine noodles (about half of a 1 pound size box)
  Ingredient note

  Source: 8 ounces fettuccine noodles (about half of a 1 pound size box)
• 1 tablespoon olive oil
  Ingredient note

  Source: 1 tablespoon olive oil
• 8 ounces baby bella mushrooms (sliced)
  Ingredient note

  Source: 8 ounces baby bella mushrooms (sliced)
• ¼ cup salted butter
  Ingredient note

  Source: ¼ cup salted butter
• 2 tablespoons all-purpose flour
  Ingredient note

  Source: 2 tablespoons all-purpose flour
• ½ cup chicken broth
  Ingredient note

  Source: ½ cup chicken broth
• 1 cup heavy cream
  Ingredient note

  Source: 1 cup heavy cream
• ¾ cup freshly grated parmesan cheese
  Ingredient note

  Source: ¾ cup freshly grated parmesan cheese
• ½ teaspoon garlic powder
  Ingredient note

  Source: ½ teaspoon garlic powder
• As Needed salt
  Ingredient note

  Source seasoning: salt and black pepper (to taste)
• As Needed black pepper
  Ingredient note

  Source seasoning: salt and black pepper (to taste)
• 1 cup fresh spinach (chopped)
  Ingredient note

  Source: 1 cup fresh spinach (chopped)

1. Cook the fettuccine to al dente according to package directions. Drain and set aside. 8 ounces fettuccine noodles
2. In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms to the skillet and cook for a few minutes until tender. Remove the mushrooms from the skillet and set aside. 1 tablespoon olive oil, 8 ounces baby bella mushrooms
3. Add butter to the skillet and cook over medium-low heat until melted. Whisk in the flour. Cook and stir for about 1 minute. ¼ cup salted butter, 2 tablespoons all-purpose flour
4. Add the chicken broth and whisk well, then add the heavy cream, parmesan cheese, and garlic powder; stir well again. ½ cup chicken broth, 1 cup heavy cream, ¾ cup freshly grated parmesan cheese, ½ teaspoon garlic powder
5. Increase the heat to medium and bring the sauce to a simmer for 1 minute, stirring constantly. Reduce the heat to low and season with salt and pepper to taste. salt and black pepper
6. Stir in the spinach. Cook over low heat for 1 minute then add the mushrooms and fettuccine. Stir well until all of the pasta is coated with the creamy sauce. 1 cup fresh spinach
7. Garnish with fresh parsley or basili and serve immediately.