Creamy Wagon Wheels with Spinach, Kale and Mushrooms

As you all know nothing makes me happier than simple hearty pasta for supper.

This dish is fast and delicious!

I really could eat pasta every day!

What you need,

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3 cups uncooked wagon wheel pasta

1¼ cups half and half

2 tbsp. all-purpose flour

1 tsp. salt

½ tsp. pepper

¼ tsp. ground nutmeg

1 tbsp. butter

1 can (14.5oz) diced tomatoes, well drained

1 cup sliced mushrooms

2 heaping cups baby spinach

2 heaping cups baby kale

¼ cup freshly grated Parmesan cheese + more for serving

In a large pot of boiling salted water, cook the pasta as directed. Drain and set aside.

Meanwhile in a large skillet over medium high heat melt the butter.

Toss in the mushrooms and let them cook for 3-4 minutes until just starting to soften.

Stir in the spinach and kale and cook for 1-2 minutes until it just starts to wilt.

Stir in the drained tomatoes cook for 1-2 minutes until heated through.

In a small bowl whisk together ¼ cup of the cream with the flour, salt, pepper and nutmeg.

Add the pasta to the pan and stir to combine. Add in the cream/flour mixture. Cook for a minute or two until it starts to thicken. Then stir in the remaining 1 cup of cream.

Cook until the sauce is thickened and coats the pasta.

Stir in the Parmesan cheese.

Top with more cheese to serve.

This pasta was so great, creamy but not too rich, and the fresh spinach and kale taste amazing!

Jen