300gcremini mushrooms slicedbutton mushrooms are a good substitute
100gshiitake mushrooms sliced
1tablespoonall purpose flour
1cupwhole milk
1bunch spinachwashed, trimmed, rough chopped
2teaspoonlemon juice
½teaspoonof lemon zest
⅓cupfeta cheese
Instructions
Cook pasta in boiling salted water according to package directions. Save ½ 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 ½ 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.