Mushroom Ragout Pasta

• 14 oz orecchiette pasta
• 2 tbsp butter
• 1 tbsp oil
• 14 oz mixed mushrooms, sliced
• 2 cloves garlic, finely chopped
• 1/2 cup vegetable stock
• 1/2 cup light cream
• 1 tbsp fresh thyme leaves
• 2 oz baby spinach
• 3/4 cup shaved Parmesan cheese

1. Cook pasta in a large saucepan of boiling salted water according to package directions. Drain and return to pan.
2. Meanwhile, heat butter and oil in a medium saucepan on high heat. Cook mushrooms and garlic for 3 mins. Reduce heat to low and stir in stock. Cover and simmer for 5 mins.
3. Increase heat to medium. Add cream and thyme and simmer, uncovered, for 5 mins, until liquid reduces slightly. Stir in spinach. Add mushroom mixture to pasta and toss to combine. Season and sprinkle with Parmesan cheese.

pasta, butter, oil, mixed mushrooms, garlic, vegetable stock, light cream, thyme, baby spinach, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/24964 (may not work)