2 tablespoons olive oil
1/2 yellow onion, diced
salt, to taste - pepper, to taste
[not too much salt!]
200g sliced mushrooms
2 lge cloves garlic, finely chopped
2 cups chicken broth [use stock cube]
120ml 1/2 cup heavy cream
250g pasta
150g spinach
50g - 1/2 cup - Parmesan cheese, grated
Heat 2 tablespoons olive oil in a large pot on medium heat. Add 1 tablespoon olive oil and the onion into the pot and stir. Cook down for 1-2 minutes.
Add mushrooms and garlic, and stir to incorporate with the onion. Season with salt and pepper. Stir to evenly season.
Add chicken broth and heavy cream to the pot and stir. Bring to a boil, then add the pasta.
Cook according to package instructions, being sure to stir every 1-2 minutes to keep the pasta from clumping together. (Cook time may be a little longer in this recipe than when the pasta is boiled in water.)
When the pasta is al dente, add the spinach and stir until the spinach cooks down and incorporates.
Add parmesan and stir until it’s well-incorporated and you’re left with a smooth sauce.
Top off with extra parmesan and serve.
