300gcremini mushrooms slicedbutton mushrooms are a good substitute
100gshiitake mushrooms sliced
1tablespoonall purpose flour
1bunch spinachwashed, trimmed, rough chopped
1/2teaspoonof lemon zest
Cook pasta in boiling salted water according to package directions. Save 1/2 cup of the pasta cooking liquid for the sauce.
In a large skillet melt butter, add thyme and garlic and saute for 30 seconds - don't let the garlic brown. Immediately add mushrooms and black pepper and cook, stirring occasionally, for about 10 minutes until mushrooms are tender.
Sprinkle mushrooms with flour and stir for 1 minute. Gradually pour in milk and the 1/2 cup of pasta water, stirring constantly. Bring to a boil then reduce heat to simmer. Simmer and stir until slightly thickened - about 4 minutes.
Stir in pasta and spinach. Let spinach wilt slightly - about 2 minutes. Remove from heat, squeeze lemon juice over dish, add lemon zest and feta and toss well. Serve.
Slightly adapted from Canadian Living Magazine
30 minute Fusilli with Mushrooms and Feta https://www.infinebalance.com/dinner-30-fusilli-mushrooms-feta/