In just 30 minutes have a luxurious and nutritious dinner on the table. The whole family will love this veggie-loaded pasta dish, with penne tossed in a light cream sauce with hearty mushroom slices and bright green spinach.
Fill a large stock pot with salted water and heat over high heat to bring to a boil for the pasta. Once the water boils, cook the pasta 1-2 minutes less than al dente. Drain, but do not rinse. In the meantime, continue on with the sauce.
16 ounces pennoni pasta
In a large skillet over medium heat, add sliced mushrooms in an even layer. Let them be until the water begins to release, then stir occasionally. Cook for 8-10 minutes until most of the water has evaporated and they are about halved in size.
16 ounces baby bella mushrooms
Add the butter to the skillet to melt. Add finely diced shallot along with ¼ teaspoon fine sea salt and red pepper flakes. Satue for 3-4 minutes. Add the minced garlic and Italian seasoning, cooking for an additional minute.
4 Tablespoons unsalted butter, ½ cup shallot, ¼ teaspoon red pepper flakes, 4 cloves garlic, ½ teaspoon Italian herb blend
Deglaze the skillet with dry white wine (or vegetable stock). Simmer for 2-3 mins Then add the remaining vegetable stock and bring to a simmer simmer; you may need to increase the heat. Simmer for 6-8 minutes until the sauce has reduced. Be sure to taste test and add additional salt as needed. By this time, the pasta should be drained or about ready.
¼ cup dry white wine, 1 ¼ cups vegetable stock
Stir the half and half and parmesan cheese into the sauce. Add the spinach and begin to wilt in. Toss in the pasta until coated, cooking in the sauce for 1-2 minutes until the pasta is to al dente.
⅓ cup half and half, ¼ cup grated parmesan cheese, 3 cups baby spinach leaves
Serve immediately with fresh parsley and parmesan to garnish as desired. Enjoy!
Fresh parsley
Notes
Store any leftovers in an airtight container in the fridge for up to 4 days.