Triple Threat Pasta

Yummmmmm.

Double Yum.

No...This is definitely a Triple Yum!

Now this is what's for dinner around here.

And I don't even like cooking,
so the fact that I whipped this together in less than 30 minutes is even better!
I really wish that I did enjoy cooking,
because I just love eating!
Somehow, baking is just so much more fun for me.
Now, maybe...just maybe, if I continue to have quick successes like this,
my feelings will change about cooking.
Of course any time I add mushrooms, spinach, and garlic into anything,
it's a triple threat.
And I fall in love.
Yes, I fall in love easily when it's just plain delicious.
This is also an easy recipe to modify for vegan,
so now it's just even more fabulous!

Triple Threat Pasta
Ingredients:
1 package of bow-tie pasta
2 cups sliced mushrooms
4 cloves of garlic finely chopped
1 bunch of spinach
2 tablespoons butter or vegan margarine
2 cups milk or vegan substitute
2 tablespoons corn starch or flour
1 cup parmesan cheese
salt and pepper to taste


Directions:

1. Prepare pasta until it al dente and set aside.

2. Heat a large skillet pan on medium and add 2 tablespoons of butter.

3. Once the butter begins to sizzle, add the sliced mushrooms.  Let them cook down until they soften and change color, then add the finely chopped garlic.  Stir.

4.  Add the milk to the skillet mixture and bring to a low boil.  Add the corn starch and use a whisk for about 3 minutes to thicken the cream sauce.

5. Place the spinach on top of the sauce in the skillet and cover until the spinach begins to wither.  Once it is cooked down, stir to combine all ingredients.

6.  In a large serving bowl, combine the pasta with the cream sauce, then add salt and pepper to taste.

Top with shredded parmesan cheese, then serve immediately while it's warm.

Probably plan for going back for seconds...it's just soooo good.

It's clearly a triple threat of deliciousness

Enjoy!  I know you will!