Creamy Spinach and Mushroom Alfredo



4 servings (serving size: about 1 1/2 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 11 Minutes

Nutritional Information

Calories 222
Fat 10.8 g
Satfat 5.3 g
Protein 11.3 g
Carbohydrate 20.7 g
Cholesterol 30 mg
Iron 1.5 mg
Sodium 788 mg
Caloriesfromfat 43 %
Fiber 1.0 g
Calcium 329 mg


8 ounces uncooked no-yolk dumplings
1 teaspoon olive oil
1 cup coarsely chopped mushrooms
2 large garlic cloves, minced
1 (10-ounce) container light Alfredo sauce (such as Buitoni)
1/2 cup fat-free milk
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 cups firmly packed fresh baby spinach, coarsely chopped
1/4 cup (1 ounce) shredded Parmesan cheese
1/4 teaspoon freshly ground black pepper


Cook dumplings according to package directions, omitting salt and fat.

Meanwhile, heat olive oil in a large nonstick skillet over medium heat. Sauté mushrooms 2 minutes or until soft. Add garlic; sauté 1 minute. Reduce heat to low; stir in Alfredo sauce and next 3 ingredients. Stir in spinach. Cook 3 minutes or until thoroughly heated and spinach wilts.

In a large bowl, combine dumplings and sauce. Sprinkle with cheese and black pepper; toss well. Serve immediately.