Pasta con espinacas y champiñones

Ingredientes

• 2 tablespoons extra-virgin olive oil
• 6 garlic cloves (minced)
• 1 pound Cremini mushrooms (sliced)
• 2 1/4 cups half-and-half
• 1 pound pasta (your favorite type)
• 8 oz fresh spinach
• 1 cup grated Parmesan cheese
• Salt and pepper to taste

Preparación

1. 1

   Boil salted water in a large pot and cook the pasta until just under al dente. Drain and set aside, reserving some pasta water.

2. 2

   In a deep skillet, heat olive oil over medium heat, then sauté minced garlic until fragrant.

3. 3

   Add sliced mushrooms, season with salt and pepper, and cook until golden brown.

4. 4

   Stir in fresh spinach until wilted.

5. 5

   Pour in half-and-half and let it simmer until slightly thickened.

6. 6

   Combine drained pasta with the sauce, adding parsley and grated Parmesan cheese.

7. 7

   Adjust consistency with reserved pasta water as needed, then season before serving.