YIELD: 4-5 SERVINGS
TOTAL TIME:20 MINUTES MAX!
- 1 lb whole wheat penne pasta
- 16 oz fresh mushrooms, sliced
- 3 garlic cloves, chopped
- 1/2 cup Parmesan cheese
- 12 oz container cream of mushroom soup
- 6 oz fresh spinach
- Fresh Parley, basil works good too
- 2 Tbsp olive oil
- Salt and pepper to taste
Cook pasta according to package instructions.
While the pasta is cooking, in a large saute pan, over medium to high heat, heat the olive oil. Add the mushrooms and cook until almost soft, 3-5 minutes. Add the garlic and cook further for another minute or so.
Add cream of mushroom, Parmesan cheese and stir for a couple of minutes until warm. Turn heat off and add the spinach and combine. The spinach will wilt as you stir the sauce around it.
Add salt and pepper to taste and stir in the pasta and any fresh herbs of your choice. Serve while still warm. I also used some pepper flakes.