I found this recipe ripped out of a Canadian Living magazine that clearly I instinctively knew was worth saving. I had to make a few adjustments as I didn't have everything on hand but it turned out fantastic and made a lot. Serves 4.
Update: I added a can of artichokes to this and it was JUST the perfect thing that was missing. I added them about 5 minutes into the mushrooms cooking.
340 g pasta (The recipe called for fusilli which I was out of so I used gluten free fettuccini)
1 tbsp butter
1 tbsp vegetable oil
3 cloves garlic, minced
1 tsp dried thyme
450 g cremini mushrooms, sliced (always just throw more in, they will cook down)
1 can of artichoke hearts, drained and sliced
1/4 tsp pepper
1 tbsp gluten free flour
1 cup of milk
1/2 cup of water
1 bunch of spinach, trimmed and chopped roughly
2 tsp lemon juice
1 tsp lemon zest
1/3 cup crumbled feta cheese
In large pot of boiling salted water, cook pasta according to instructions. If it's gluten free, give it a good rinse, otherwise just drain and set aside.
In large skillet, melt butter and oil over medium-high heat; cook garlic and thyme for about 30 seconds until its fragrant. Add mushrooms and pepper; stir occasionally for about 5 minutes. Add sliced artichoke hearts and simmer for 5 more minutes.
Sprinkle mushroom mixture with flour; cook and stir constantly for about 1 minute. Stir in milk and water; bring to a boil. Reduce heat and simmer, stirring until slightly thickened. This takes about 4 minutes.
Stir in cooked pasta, spinach, lemon juice and zest; cook, stirring until spinach wilts a bit. This takes 2 minutes. Add feta cheese, mix it in and serve!
