Spinach and Mushroom Pasta

It was a very cold morning during the last kitchen of the South Arm Multicultural Community Kitchen in 2016. We made a comfort soup to battle the cold.

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The soup we made was Salmon and Potato Chowder which I had blogged before here.

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For the main dish, we made a Spinach and Mushroom Pasta.

Ingredients

  • 12 ounces penne noddles (you can use any type of pasta of your choice)
  • 1 tablespoon olive oil or butter
  • 3 cloves garlic, minced
  • 1 cup chopped onion
  • 1 tablespoon fresh thyme (or 1 teaspoon dried 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 or parsley, chopped
  • 1 teaspoon salt
  • fresh ground pepper
  • grated Parmesan cheese

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Source: South Arm Community Kitchen

Serves 4

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