• 1 lb. whole-wheat farfalle pasta
  • 2 Tbsp. butter
  • 2 Tbsp. olive oil
  • 1 lb. sliced mushrooms
  • 1/4 cup chopped shallots
  • 2 cloves garlic, minced
  • 1/3 cup white wine
  • 1/2 cup heavy cream
  • 1 tsp. salt
  • 1 cup vegetable broth
  • 1/4 cup Parmesan cheese
  • 2 cups spinach, chopped
  • 6 oz. goat or feta cheese

Cook pasta according to package directions. Heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and sauté until golden brown and soft, about 5 to 10 minutes. Add shallots, garlic and white wine; toss to combine. Add cream and salt.

In a large pot toss the pasta, mushroom sauce and broth. Stir in Parmesan cheese and spinach. Sprinkle goat or feta cheese overtop before serving.