Spinach and Mushroom Pasta with White Sauce

Serving Size: 2 large bowls Prep Time: 7 minutes Cook Time: 20 minutes


1/3 cup Milk (Or heavy cream)
1/2 cup Cream Cheese
1/2 tsp Black Pepper (To taste)
1/2 tsp Salt (To taste)
2 Onion (Green)
1/3 cup Chicken Broth
3 tbs + 3 tbs Asiago Cheese (Or Parmesan)
1 1/2 tbs Olive Oil
8 Mushrooms (Sliced)
1/2 cup Spinach (Frozen with water drained)
5 cloves Garlic (Minced)
2 tbs White Cooking Wine
Pasta Noodles (Any kind)


  1. Boil water for pasta noodles.
  2. Pour olive oil in a skillet and wait for it to heat up. Begin sautéing mushrooms. 
  3. Cook for approximately 4-6 minutes on medium-high heat before adding spinach.
  4. Start cooking noodles.
  5. Cook mushrooms and spinach for 4-6 minutes before adding garlic. Continue cooking (without a lid) for another minute or so. Add wine and stir occationally for another 2-4 minutes.
  6. Set aside until sauce and noodles are complete.
  7. Place cooked noodles in a bowl and cover with the mushrooms and spinach. Pour sauce over the top and spinkle with the leftover cheese.

For Sauce:

  1. Melt cream cheese in a saucepan on low-medium heat (you don't want it to burn). Add Asiago cheese and milk, stirring regularly (wooden spoon or whisk is best).
  2. Once melted, add chicken broth, salt and pepper. Continue stirring until thick and all ingredients are mixed. 
  3. When sauce is thick and bubbling slightly, remove from heat and add chopped green oninons

*For a meat version, cook the meat separately and add with the mushrooms and spinach.