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