Creamy Spinach and Mushroom Pasta

Ingredients:

• 8 ounces of whole wheat pasta
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 2 cups fresh spinach leaves
• 1 cup vegetable broth
• 1 cup unsweetened almond milk
• 1/2 cup grated Parmesan cheese (or vegan alternative)
• Salt and pepper to taste
• Crushed red pepper flakes (optional)
• Fresh parsley for garnish

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until softened.
3. Add the sliced mushrooms to the skillet and cook until they release their moisture and turn golden brown.
4. Stir in the spinach and cook until wilted.
5. Pour in the vegetable broth and almond milk. Bring to a simmer and let it cook for a few minutes.
6. Stir in the grated Parmesan cheese (or vegan alternative) until the sauce becomes creamy.
7. Season with salt, pepper, and red pepper flakes (if using) to taste.
8. Add the cooked pasta to the skillet and toss until the sauce evenly coats the pasta.
9. Serve hot, garnished with fresh parsley.