This Vegetarian Mushroom Spinach Pasta features sautéed mushrooms, wilted spinach and tender pasta tossed in a creamy parmesan sauce
Boil pasta according to package directions. Drain and set aside.
Heat oil in a large skillet over high heat. Add in mushrooms and cook until they get golden brown and crisp on both sides. Transfer the mushrooms to a large plate and set aside.
To the same skillet add in butter. Once melted add in the onion and saute for 4 mintutes. Add in garlic and cook for an additional minute. Toss in spinach and cook until wilted, 1-2 minutes. Add the veggies to the mushrooms and set aside.
Deglaze the pan with the marsala. Turn the heat to low and slowly whisk in the heavy cream, milk and Italian seasoning. Bring the sauce to a simmer and whisk for 2-3 minutes. Remove from the heat and stir in the parmesan cheese.
Return the mushrooms, spinach and cooked pasta to the sauce and toss to coat the noodles in the sauce.
Season to taste with salt and pepper. Serve and enjoy!