Italian Green Sauce Pasta with Spinach and Mushrooms
Ground hamburger and bacon simmered with mushrooms, spinach, and parsley in a creamy chicken broth sauce, tossed with fettuccini and finished with fresh parmesan. A rustic, hearty interpretation of salsa verde that delivers earthy mushroom and herb flavors in a rich, comforting cream sauce.
Ingredients
- 1 lb ground hamburger meatground beef1:1none
equivalent
- ¼ package bacon, minced
- 1 large package fresh mushrooms, chopped
- 1 box chicken broth
- 1 square package frozen spinach(optional)
- fresh spinach, chopped(optional)
- 1 bunch parsley, chopped
- salt
- pepper
- ½ cup heavy cream
- 2 packages fettuccini, homemade or boxedpappardelle1:1none
wider ribbon catches sauce better
- ½ cup fresh parmesan cheese
Instructions
- 1
Season and brown the hamburger meat, then set aside.
- 2
Chop and brown the bacon, then set aside.
- 3
Boil a large pot of water for pasta and cook fettuccini until al dente.
- 4
Combine the cooked hamburger meat, bacon, and fresh mushrooms in one pan.
- 5
Add chicken broth until the mixture is covered.
- 6
Stir in the spinach and chopped parsley.
- 7
Slowly stir in the heavy cream, adjusting the amount to reach desired consistency.
- 8
Strain the pasta and plate it.
- 9
Top with the green sauce and fresh parmesan cheese.
Tips
Adjust cream amount to control sauce consistency: more cream creates a thinner, soupier sauce; less cream yields a thicker coating.
Use fresh spinach for brighter flavor if available; frozen spinach works but may release more water into the sauce.
Good to Know
Refrigerate sauce in an airtight container for up to 3 days. Freeze for up to 3 months. Pasta best served fresh; reheat sauce gently over low heat with a splash of broth to restore consistency.
Prepare the sauce through the spinach and parsley step up to 1 day ahead. Add cream and adjust consistency just before serving. Cook pasta fresh to order.
Spoon hot green sauce over freshly cooked pasta. Top generously with fresh parmesan cheese and additional chopped parsley if desired.
Common Mistakes
Do not skip browning the meat and bacon to avoid a raw, flat-flavored sauce.
Do not add cream too quickly or in large amounts to avoid breaking or making the sauce too thin.
Do not overcook fettuccini to avoid mushy pasta that cannot hold the sauce.
Do not cover the sauce while simmering to allow moisture to evaporate and concentrate flavors.
Substitutions
Dairy-Free Swaps
General Alternatives
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