Photo and Recipe courtesy of <a href='http://damndelicious.net/' target='_blank'>Damn Delicious</a>
Total Time: 30 minutes
Prep: 10 minutes
Yield: 4 servings
tablespoons butter, unsalted
cloves garlic, minced
lb. cremini mushrooms, thinly sliced
tsp. dried thyme
tsp. dried dill
Kosher salt, to taste
Freshly ground black pepper, to taste
tablespoons all-purpose flour
c. vegetable broth
c. half and half, or more as needed
cups baby spinach
c. parmesan, freshly grated
tablespoons fresh parsley leaves, chopped
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Melt butter in a large skillet over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3 to 4 minutes. Stir in thyme and dill until fragrant, about 1 minute; season with salt and pepper, to taste.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth, and cook, whisking constantly, until incorporated, about 1 to 2 minutes. Stir in half and half until slightly thickened, about 1 to 2 minutes.
Stir in baby spinach and Parmesan until the spinach has wilted, about 2 minutes. If the mixture is too thick, add more half and half as needed.
Stir in pasta and gently toss to combine.
Serve immediately, garnished with parsley, if desired.
Click here to read our Direct Supply Chain Disclosure