Mix And Match Pasta Night Preference Driven 1771028167441 Ncec

Ingredients

• 1 pound Dried Pasta (Penne, Fusilli, or Spaghetti)
• 3 tablespoons Extra Virgin Olive Oil
• 4 cloves Fresh Garlic, minced
• 2 cups Marinara Sauce(optional)
• 0.5 cup Heavy Cream or Coconut Milk(optional)
• 2 cups Fresh Baby Spinach
• 1 cup Sliced Mushrooms
• 0.5 cup Grated Parmesan Cheese(optional)
• 0.5 teaspoon Red Pepper Flakes(optional)
• 0.25 cup Fresh Basil Leaves
• 1 teaspoon Salt and Black Pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.

2. 2

   While pasta cooks, heat olive oil in a large skillet over medium heat and sauté the mushrooms until browned.

3. 3

   Add the minced garlic and red pepper flakes to the skillet, cooking for 1 minute until fragrant.

4. 4

   Divide the sautéed base into two smaller pans if catering to different sauce preferences (e.g., one red, one white).

5. 5

   Add marinara to one pan and cream/coconut milk to the other, simmering both on low heat.

6. 6

   Stir the fresh spinach into the sauces until just wilted, then season with salt and pepper.

7. 7

   Drain the pasta, reserving 1/2 cup of pasta water, and toss the noodles into the preferred sauce bases.

8. 8

   Garnish with fresh basil and parmesan cheese according to individual diner preferences.