Mushroom and spinach pasta

                 

 Ingredients (serves 4)
 - 1 package 500g farfalle
 - 300 g spinach, chopped
 - 200 g mushrooms, sliced
 - 4 garlic cloves, smashed and thinly sliced
 - extra virgin olive oil
 - salt and pepper
 - nutritional yeast/ grated parmesan for a non-vegan option

   Boil the pasta al dente, in salted water, following the instructions on the packaging. When ready, take 1/2 cup of the boiling liquid out and reserve. Drain the pasta. While the pasta is boiling, sauté the mushroom slices in 2 Tablespoons evoo, on medium-high heat, stirring often. When mushrooms start to brown, add the chopped spinach, combine well and cook until spinach is wilted. When the liquid from the mushrooms and spinach has evaporated, add the minced garlic, lower heat and sauté a few seconds until the garlic releases its flavor. Add the pasta and  1 Tablespoon of the pasta liquid and toss well. Add more pasta liquid if needed. Remove from heat, add salt and freshly ground pepper and a sprinkle of nutritional yeast/parmesan. Serve immediately. Bon appétit!