Cooking Instructions

• Cook the pasta in salted water until al dente, according to the package instructions.
• Heat 1 tablespoon olive oil in a large skillet. Add the onion and saute for 2-3 minutes until translucent and slightly browned. Remove from the skillet and transfer to a plate.
• In the same skillet, add the mushrooms and sauté for about 3 minutes until browned. Add a bit of oil if necessary. Remove mushrooms to the plate with onion and set aside.
• In the same skillet, add the spinach and cook for 2 minutes until just wilted. Adjust seasoning with salt and pepper. Remove spinach and drain excess water. Transfer to another plate.
• Still in the same skillet, heat a little oil, add the chopped garlic, and cook for about 30 seconds, then deglaze with vegetable broth. Add cream, grated parmesan, chili pepper flakes, and Italian seasoning and cook for 2 minutes, stirring until combined and the cream gets some color.
• Once the pasta is ready, add mushrooms, onion, and spinach back to the skillet, then add drained pasta and toss to combine. Add more parmesan and Italian seasoning and give a quick stir. Serve the creamy parmesan spinach mushroom pasta with red chili pepper flakes and more parmesan, if you like. Enjoy!