340g whole wheat pasta
2 tsp extra virgin olive oil
280g mushrooms (sliced)
1/2 cup onions (chopped)
2 cloves garlic (minced)
3 cups baby spinach
Salt and ground black pepper (to taste)
1/4 cup white wine
1/2 cup milk
1/2 cup parmesan cheese (shredded)
2 Tbsp parsley (chopped)
Cook the pasta according to package instructions.
Heat the olive oil in a large skillet over medium-high heat and add in the onions, garlic, mushrooms, salt and pepper and sauté until the mushrooms are tender, about 5 minutes.
Add in the spinach and sauté until it wilts, about 3 minutes.
Add in the wine and cook 2 minutes or until liquid evaporates, stirring occasionally.
Remove from the heat and stir in the pasta, milk, parmesan cheese and parsley until everything is combined.
Taste for seasoning and top with more parsley before serving.
Cooking time: 20 minutes
Pairs well with Survivor Wild Yeast Chardonnay.