Cheesy Spinach and Mushroom Spaghetti Toss

• 1/2 pounds Thin Spaghetti
• 1 Tablespoon Olive Oil
• 1 clove Garlic, Minced, More To Taste
• 1 can (14.5 Oz. Size) Diced Tomatoes, Undrained
• 1 pinch Sugar (generous)
• 1 dash Salt
• 1 dash Ground Cayenne Pepper
• 1/2 teaspoons Dried Sweet Basil
• 13 cups Crumbled Feta Cheese
• 1/4 cups Heavy Cream
• 1/4 cups Whole Milk, For Thinning, Maybe Less
• 1/2 cups Sliced Mushrooms, Heaping
• 3 whole Handfuls Of Baby Spinach

1. Prepare pasta as directed on the package.
2. When its done, drain it and set aside.
3. Heat a large skillet over medium heat.
4. Add oil.
5. Shake to coat skillet.
6. Add minced garlic.
7. Cook 1 minute, until fragrant.
8. Pour in the diced tomatoes.
9. Add the sugar, salt, cayenne pepper and basil.
10. Stir lightly to combine.
11. Let cook 23 minutes.
12. Next, add the feta cheese.
13. Stir and allow cheese to melt.
14. When melted, add all the cream.
15. Shake the pan to mix.
16. Begin pouring milk in by tablespoonfuls, until desired consistency is reached.
17. You do not want it to be too thick, but not too thin either.
18. You want it to cling well to the pasta.
19. Add the mushrooms, cook until tender, about 3 minutes.
20. Stir occasionally.
21. Lastly, turn off the burner, add in the spinach.
22. Stir to combine.
23. Allow spinach to wilt.
24. Immediately toss in the drained spaghetti.
25. Sprinkle with more basil.
26. Serve immediately.

olive oil, clove garlic, tomatoes, sugar, salt, ground cayenne pepper, sweet basil, feta cheese, heavy cream, milk, mushrooms, handfuls of baby spinach

Taken from tastykitchen.com/recipes/main-courses/cheesy-spinach-and-mushroom-spaghetti-toss/ (may not work)