A delightful pasta dish featuring a creamy spinach and mushroom sauce, perfect for a quick and satisfying meal.
Heat the olive oil in a large non-stick pan over medium heat.
Ensure the oil is hot but not smoking to avoid burning the garlic.
Add the garlic, onion, and thyme to the pan and sauté until fragrant.
Stir constantly to prevent the garlic from burning.
Add the mushrooms to the pan and cook until they release their juices and begin to brown.
Cook over medium-high heat to achieve a nice browning on the mushrooms.
Sprinkle the flour over the mushrooms and stir to coat evenly.
This step helps thicken the sauce later.
Gradually add the milk while stirring, and bring the mixture to a boil to thicken.
Whisk continuously to avoid lumps in the sauce.
Stir in the spinach, basil, salt, and pepper, and cook until the spinach wilts.
Add the greens gradually to ensure even cooking.
Cook the pasta according to package instructions, then drain.
Reserve some pasta water to adjust the sauce consistency if needed.
Combine the pasta with the sauce, tossing to coat evenly.
Add a splash of reserved pasta water if the sauce is too thick.
Serve the pasta topped with grated Parmesan cheese.
Serve immediately for the best flavor and texture.
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