• 16 ounces uncooked whole wheat farfalle pasta
• 2 tablespoons butter
• 2 tablespoons oil
• 24 ounces fresh mushrooms, sliced
• 1/4 cup minced garlic or shallots, or a combination of both
• a splash of white wine (about 1/3 cup)
• 1/2 cup heavy whipping cream
• 1 teaspoon salt
• 1 cup chicken or vegetable broth (as needed)
• 1/4 cup grated Parmesan cheese
• 2 cups spinach, chopped
• 6 ounces Côvo Reserva goat cheese

Method

1. Cook the pasta according to package directions. Drain and set aside.
2. Heat the butter and oil in a large skillet or pot over medium high heat. Add the mushrooms and sauté until golden brown and soft, 5-10 minutes. The mushrooms will cook down and reduce in size. Add the garlic and white wine and give it a few good stirs. Add the whipping cream and salt.
3. In a large pot, toss the pasta with the mushroom sauce from step two. Add some or all of the broth if you feel like you want there to be more sauciness.
4. While the pasta is still warm, stir in the Parmesan cheese. Just before serving, stir in the spinach and Côvo Reserva goat cheese, or just top each serving with a few hunks of Côvo Reserva.