12 oz mushrooms
2 shallots
4 garlic cloves
1/2 tsp red pepper flakes
16 oz penne pasta
3.5 oz julienned sun-dried tomatoes
2 tbs tomato paste
4 tsp vegetable broth
8 oz light cream
4 oz baby spinach
2 oz shaved parmesan

12 oz mushrooms 2 shallots 4 garlic cloves 1/2 tsp red pepper flakes 16 oz penne pasta 3 5 oz julienned sun-dried tomatoes 2 tbs tomato paste 4 tsp vegetable broth 8 oz light cream 4 oz baby spinach 2 oz shaved parmesan

Cut mushroom into 1/4" slices. Peal and mince shallot. Mince garlic.

Heat large pan over Med/High heat with 2 tsp olive oil.

Brown mushroom and shallot. Stir in garlic and red pepper flakes, and cook for 1 min. Season with salt and pepper. Transfer to plate and reserve pan.

Return pan to high heat. Add 3.5 c water, pasta, tomatoes, tomato paste, and vegetable broth. Stir, bring to simmer and maintain. Stir often until pasta is al dente (12-15 min).

Once pasta is tender, add cream and increase heat to Med/High. Bring to simmer and reduce to Med. Do not boil. Simmer until thick (3 min) and season with salt.

Return mushroom/shallots to pan and add spinach and parmesan. Season with salt and pepper and stir until spinach begins to wilt (1 min).