Spinach & Mushroom Pasta

• 12 ounces rotini noodles
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 cup onion, chopped
• 1 tablespoon fresh thyme
• 4 cups mixed fresh mushrooms, sliced (oyster, shiitake, cemini, portobello etc...)
• 2 tablespoons all-purpose flour
• 2 cups milk
• 2 cups fresh spinach, rinsed well & chopped
• 1/2 cup fresh basil, chopped
• 1 teaspoon salt
• fresh ground pepper
• freshly grated parmesan cheese

1. In large non-stick pan over med-high heat, cook garlic, onion& thyme in oil for about a minute.
2. Add mushrooms, cook about 8 minutes, stirring often, until the mushrooms begin to brown& their juices begin to run.
3. Sprinkle with flour& stir about one minute, then slowly begin to add the milk, and bring to the boil, stirring constantly for about 3 minutes, or until the sauce thickens.
4. Stir in the spinach, basil, salt& pepper& cook until the spinach begins to wilt.
5. Toss sauce with cooked pasta& grate fresh parmesan cheese over individual servings.

rotini noodles, olive oil, garlic, onion, thyme, mushrooms, flour, milk, fresh spinach, fresh basil, salt, fresh ground pepper, parmesan cheese

Taken from www.food.com/recipe/spinach-mushroom-pasta-55977 (may not work)