Spinach & Mushroom Pasta

By Moody on March 09, 2003

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Ingredients

12 ounces rotini noodles
1 tablespoon olive oil
3 cloves garlic, minced
1 cup onion, chopped
1 tablespoon fresh thyme
4 cups mixed fresh mushrooms, sliced ( oyster, shiitake, cemini, portobello etc...)
2 tablespoons all-purpose flour
2 cups milk
2 cups fresh spinach, rinsed well & chopped
1/2 cup fresh basil, chopped
1 teaspoon salt
fresh ground pepper
freshly grated parmesan cheese

In large non-stick pan over med-high heat, cook garlic, onion& thyme in oil for about a minute.
Add mushrooms, cook about 8 minutes, stirring often, until the mushrooms begin to brown& their juices begin to run.
Sprinkle with flour& stir about one minute, then slowly begin to add the milk, and bring to the boil, stirring constantly for about 3 minutes, or until the sauce thickens.
Stir in the spinach, basil, salt& pepper& cook until the spinach begins to wilt.
Toss sauce with cooked pasta& grate fresh parmesan cheese over individual servings.