Ingredients
2 cups penne pasta, cooked and drained
2 tbsp olive oil
½ cup tin mushrooms, sliced
2 oz yellow onion, diced
3 cups baby spinach, chopped or whole
1 cup tomatoes, ripe, diced and preferably Roma
¼ cup all-purpose flour
4 oz butter, (½ stick)
3 cups heavy whipping cream
1 cup Parmesan cheese, powdered or shredded
½ cup Asiago cheese, or Manchego or Monterey Jack, powdered or shredded
2 garlic cloves, minced
salt and pepper , to taste
garlic bread slices, toasted
Preparation
In a large skillet, heat the oil and sauté mushrooms, onion, and garlic until fragrant.
Add in the spinach and tomatoes, stirring while cooking. Set aside in a warm area.
In a saucepan, melt the butter and whisk in flour, to form a roux.
Pour in the cream and bring to a simmer. You may add water or your preferred stock to loosen the sauce.
Whisk as the mixture begins to thicken and season with salt & pepper. Adjust accordingly.
Add in Parmesan and Asiago cheese if using.
Toss in the cooked pasta and the sautéed veggies. Mix and serve.
