Spinach and Mushroom Pasta

Serves 4

prepBring a large pot of salted water to a boil
8 oz / 225 g farfalle pasta	Cook pasta in salted water, drain			Stir in pasta & parsley, season to taste
1 tbsp olive oil	Heat oil, sauté mushrooms & tomatoes 3–4 min	Add spinach & garlic, sauté until wilted	Pour sauce into pan, stir to combine
10 oz / 280 g button mushrooms, sliced
3 oz / 85 g sun-dried tomatoes, thinly sliced
6 oz / 170 g spinach, coarsely chopped
3–4 garlic cloves, minced
1 cup / 240 ml almond milk	Whisk milk & flour until smooth
1 tbsp flour
1/4 cup / 15 g minced parsley
kosher salt and ground pepper to taste

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