Spinach & Mushroom Pasta

Love mushrooms, love pasta, love spinach. Need I say more?

• Ready In: 30 mins
• Serves: 4

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

Directions

1. In large non-stick pan over med-high heat, cook garlic, onion& thyme in oil for about a minute.
2. Add mushrooms, cook about 8 minutes, stirring often, until the mushrooms begin to brown& their juices begin to run.
3. 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.
4. Stir in the spinach, basil, salt& pepper& cook until the spinach begins to wilt.
5. Toss sauce with cooked pasta& grate fresh parmesan cheese over individual servings.