Creamy Mushroom and Spinach Pasta

Ingredients:

- 8 ounces of fettuccine pasta

- 2 cups of sliced mushrooms (such as cremini or button mushrooms)

- 2 cups of fresh spinach leaves

- 3 cloves of garlic, minced

- 1 cup of vegetable broth

- 1 cup of heavy cream

- 1/2 cup of grated Parmesan cheese

- 2 tablespoons of olive oil

- Salt and pepper to taste

- Fresh parsley, chopped for garnish

Instructions:

1. Cook fettuccine according to the package instruction until it is cooked through but still firm to the bite.Drain and set aside.

2. In a large skillet over medium heat, warm the olive oil. Put the minced garlic and stir-fry until the aroma is thick, for about one minute.

3. Stir the sliced mushrooms into the pan and let them cook till they exude their juice and become tender, approximately 5-7 minutes.

4. Pour the vegetable broth into the pot and turn the heat on. Let the stock simmer over a low heat for about 2-3 minutes.

5. Bring the heat to low, then add the heavy cream and stir. Continue to simmer for about 2-3 minutes (more).

6. Then begin adding the grated Parmesan cheese to the pan, stirring frequently until the cheese is melted and the sauce is creamy.

7. Stir in the fresh spinach in the skillet and cook until wilted, about 2-3 minutes.

8. Add salt and pepper to season the sauce.

9. Put the cooked cooked fettuccine pasta in the skillet and toss as the pasta is coated well with creamy mushroom and spinach sauce.

10. Take the skillet out of the heat and sprinkle the parsley. ---

11. The creamy mushroom and spinach pasta should be served immediately, and enjoyed.