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