Ingredients

The following ingredients have 4 Servings
  • 2 cups (8 ounces, 200 g) baby bow tie pasta ((or other small pasta, Note 1))
  • 1 tablespoon butter
  • 1/2 tablespoon oil
  • 2 tablespoon flour
  • 1/2 onion, chopped ((about 1 cup or 50g))
  • 8 ounce (226g) fresh mushrooms, sliced ((about 2 1/2 cups), Note 2)
  • 1 clove garlic, minced ((1 teaspoon minced or 1/8 tsp garlic powder))
  • 1 teaspoon dried thyme ((or Italian seasoning))
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups (310 ml) milk (1/4 cup (59ml) of this can be half and half cream for richness))
  • 1 1/4 cups (105g) grated white cheese, divided, Note 3
  • 2 large handfuls fresh baby spinach, Note 4 ((about 3 cups))
  • 1/4 cup (21g) grated Parmesan cheese
  • 1 tablespoon chopped parsley

Instruction

  • PREHEAT OVEN: to 4OOF/204C
  • BOIL BOW TIES: Boil bow tie pasta in a large pot of water (add 2 teaspoons salt to water) according to package instructions. Cook pasta to al dente (or softer if preferred). Drain and set aside. 
  • SAUTÉ MUSHROOMS AND AROMATICS: Heat oil and butter in large skillet or saucepan on medium-high heat. Add mushrooms and onions. Sauté for 5 minutes until translucent and water from mushrooms is evaporated. Add garlic and sauté another 30 seconds. 
  • MAKE SAUCE: Reduce heat to medium heat. Stir in flour and cook for 2 minutes, stirring. Add milk (and cream if using), thyme, salt and pepper. Stir and cook for 3-4 minutes until you have a slightly thickened creamy sauce. Stir in 1 cup of cheese and all the fresh spinach. Stir until spinach is wilted, about 1 minute. Add bow ties and mix to combine. Pour into a 7-8 inch (18-20 cm) square or round oven proof dish. 
  • BAKE: Top with remaining 1/4 cup white cheese, Parmesan and parsley. Bake for 10-15 minutes or until cheese browns on top. Alternatively, bake 7 minutes and broil for 3 minutes to brown the top, watching that it doesn't burn.