Creamy Mushroom and Spinach Pasta

Getting pork chops out for supper isn’t a rare occasion around our house. I don’t mind this, but sometimes I want something a little different for a side dish. The hubs is not typically a huge pasta but I definitely am. This pasta dish seems to suit his fancy though, it is the mushrooms they are the quickest way to his heart. The dish is great all by itself or served along side a nice seared pork chop. It is perfect for a simple supper but refined enough you could serve it at your next dinner party.

1 lb Whole Wheat Angle Hair Pasta
Olive Oil
2 TBSP Butter
10-12 Large Button Mushrooms Sliced
4 Cloves Garlic Chopped
1 bag Fresh Baby Spinach Trimmed (I like to trim the stems, but it is fine if you don’t)
1 Cup Dry White Wine (or Chicken Stock)(You may need some extra stock depending on how thick or thin you like your sauce)
1/3 Cup Heavy Cream
2 Lemons
Parmesan Cheese
Salt and Pepper

Cook pasta according to package directions. Heat enough oil to cover the bottom of the pan with 1 TBSP of butter. Once the oil is hot, cook mushrooms and garlic until mushrooms are seared and brown, between 4 and 6 minutes. Slowly add wine, then stir in spinach allow wine and spinach to cook down 2-3 minutes. Stir in cream, (and more stock if you wish). Allow cream to bubble away for a few minutes to allow sauce to thicken. Finish sauce by squeezing lemons over and season with salt and pepper to taste. Toss with pasta. Serve with parmesan cheese on top.