INGREDIENTS
2 cups
Baby spinach
1 lb
Cremini mushrooms
1/4 tsp
Dill, dried
2 cloves
Garlic
1
Onion
2 tbsp
Parsley, fresh leaves
1/2 tsp
Thyme, dried
3/4 cup
Vegetable broth
8 oz
Fettuccine
2 tbsp
All-purpose flour
1
Kosher salt and freshly ground black pepper
2 tbsp
Butter, unsalted
1 cup
Half and half
1/4 cup
Parmesan