Angelhair Pasta With Creamy Spinach Mushroom Sauce Recipe

How to make it

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• On an oil sprayed cookie sheet, place mushrooms
• half moon lemon slices
• garlic bulb :bottom made flat and top cut off to expose garlic cloves
• oil in top of garlic bulb
• oil sprinkled over mushrooms and lemons
• fresh ground pepper over all
• roast at 300-325 for 10-15 minutes
• remove from oven
• set aside veggies
• lower heat to 200
• leave garlic on sheet and add almonds and roast for about 5 more minutes
• remove and set aside
• lower oven to 150
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• bring salted water to boil
• cook refrigerator pasta 3-5 minutes or package instructions
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• Meanwhile in saucepan place oil
• squeeze in garlic
• add chopped spinach
• saute
• add mushrooms 1 minute
• drain off oil
• slowly add cream
• squeeze in a little lemon juice
• black pepper
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• On a heated large platter
• place drained angelhair pasta
• pour cream, spinach mushroom sauce over
• sprinkle with slivered toasted almonds
• Place dish in warm oven turn off heat
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• in a small saute pan
• add oil two turns
• place 8 organic fresh basil leaves in oil
• saute for a bit
• remove and drain when aromatic (up to 2 min)
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• remove platter from oven
• garnish with basil leaves and roasted half moon lemon slices around edges
• Have butter, crusty baguette on table along with
• 2 chilled wine glasses
• light your unscented candle
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• Serve immediately
• ~That's it!...Enjoy~