Servings: 4

4 ounces blend of 'Shrooms 4 ounces blend of 'Shrooms
1.5 TB olive oil 1.5 TB olive oil
1 small onion chopped 1 small onion chopped
6 cloves garlic, minced 6 cloves garlic, minced
1 cup chicken or vegetable broth 1 cup chicken or vegetable broth
8 ounces cream cheese, softened 8 ounces cream cheese, softened
2 TB Italian herbs 2 TB Italian herbs
14 ounce can artichoke hearts, drained and chopped 14 ounce can artichoke hearts, drained and chopped
3 cups, packed, fresh baby spinach 3 cups, packed, fresh baby spinach
1 cup freshly grated parmesan cheese 1 cup freshly grated parmesan cheese
salt and black pepper to taste salt and black pepper to taste
12 ounces pasta (your preference of type) 12 ounces pasta (your preference of type)

1. Prepare pasta and set aside
2. in a dry skillet, behind to saute mushroom blend over medium heat, until they begin to stick and brown lightly. (I prefer a variety of sizes)
3. Add onions & olive oil and saute for 4 to 5 minutes
4. Stir in the garlic and cook for 30 seconds.
5. Add ¾ of broth, cream cheese, and Italian seasoning to the pan. Stir until the cream cheese has mostly melted (some lumps are okay). This should take about 3 to 4 minutes.
6. Reduce sauce to low heat, and add the artichokes and spinach and toss (use tongs or two fairly large spoons). Gradually add more broth until the sauce is thinned to your liking, and the spinach is starting to wilt.
7. Stir the parmesan into the sauce, reserving just enough for a light sprinkle when plating.
8. Plate your pasta, then top it with the sauce
9. Season with salt & black pepper, then adding a light layer of parmesan.