Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 12 oz cremini mushrooms, sliced
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 12 oz short pasta (penne, fusilli, or bow-tie)
  • 3 cups vegetable broth
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cups fresh baby spinach
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the butter and olive oil over medium-high heat in a 12-inch deep skillet. Add the sliced mushrooms in a single layer and sear undisturbed for 3–4 minutes until a mahogany-colored crust develops.
  2. Stir in the diced onions and sauté for 3 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Stir in the uncooked pasta, Italian seasoning, salt, and pepper, toasting the noodles lightly.
  4. Pour in the broth, scraping the bottom of the pan to release the browned bits. Bring to a boil, then reduce heat to medium-low.
  5. Cover and simmer for 10–12 minutes, stirring occasionally, until the pasta is al dente and the liquid has reduced into a thick glaze.
  6. Remove the skillet completely from the burner. Immediately stir in the grated parmesan cheese and fresh baby spinach, folding gently for 1–2 minutes until the cheese is melted and spinach is wilted.