Creamy Mushroom and Parmesan Pasta Sauce

Serves 4

Ingredients

1tbsp olive oil

1 onion, chopped

350g portobello mushrooms (any kind will do), chopped

2-3 cloves garlic, crushed

3 dashes Italian seasoning

1 heaping teaspoon Dijon mustard

1/3 cup dry white wine

1 cup heavy/whipping cream

1 small bag baby spinach

1/2 cup freshly grated parmesan cheese

1tbsp fresh parsley, chopped

Method

Add the olive oil to a skillet on medium-high heat, once hot, the onion and cook for 5 minutes. Next, add the mushrooms, garlic, and Italian seasoning. Continue to cook, for another 5 minutes, stirring occasionally. Stir in the mustard and white wine, let it bubble for a minute or so and then pour in the cream. Wait until it starts to bubble again, then cover the pan and reduce the heat to medium-low. Cook for 3 minutes. Stir in the spinach, cover the pan again, and cook for 3 minutes. Stir in the parmesan and season with salt & pepper, then add the pasta. Serve with freshly chopped parsley and a drizzle of olive oil.