Fettuccine Pasta With Portobello Mushrooms

• 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

1. 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.
2. 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.
3. Sprinkle pasta with Parmesan cheese and mix thoroughly. Remove from heat and spoon into warmed bowls.

pasta, olive oil, onion, clove garlic, portobello mushrooms, butter, vegetable stock, fresh spinach, rosemary, salt, parmesan cheese

Taken from www.allrecipes.com/recipe/265689/fettuccine-pasta-with-portobello-mushrooms/ (may not work)