Indulge in a vegetarian-friendly Fettuccine Alfredo with the addition of spinach and mushrooms. Start by cooking the fettuccine until al dente. In a large skillet, melt butter and sauté sliced mushrooms until golden brown. Add fresh spinach leaves to the skillet and cook until wilted. Remove the vegetables from the skillet and set aside. In the same skillet, melt more butter and sauté minced garlic until fragrant. Pour in heavy cream and bring to a gentle simmer. Gradually whisk in grated Parmesan cheese until the sauce is creamy and velvety. Season with salt, pepper, and a pinch of dried thyme. Add the cooked vegetables back to the sauce and toss in the drained fettuccine. Serve hot, garnished with a sprinkle of grated Parmesan cheese. This spinach and mushroom-infused Fettuccine Alfredo is a delightful combination of earthy flavors that will satisfy your cravings.