INGREDIENTS:

• 8 ounces fettuccine
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 pound cremini mushrooms, thinly sliced
• 1 onion, diced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried dill
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons all-purpose flour
• 3/4 cup vegetable broth
• 1 cup half and half, or more, as needed*
• 2 cups baby spinach
• 1/4 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS:

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. Melt butter in a large skillet over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and dill until fragrant, about 1 minute; season with salt and pepper, to taste.
3. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half until slightly thickened, about 1-2 minutes.
4. Stir in baby spinach and Parmesan until the spinach has wilted, about 2 minutes. If the mixture is too thick, add more half and half as needed.
5. Stir in pasta and gently toss to combine.
6. Serve immediately, garnished with parsley, if desired.

Notes:
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.