Penne Mushroom Florentine

Bring a large pot of salted water to a boil for the pasta. Thinly slice the cremini mushrooms. Peel and mince the garlic and shallot(s). Add walnuts to a large nonstick skillet over medium heat and toast, shaking the pan frequently, until fragrant, 3 to 5 minutes. Transfer toasted walnuts to a bowl.

Return skillet to medium-high heat with 1 tbsp (2 tbsp) olive oil. Once hot, add sliced cremini mushrooms and a pinch of salt and cook, tossing occasionally, 3 to 5 minutes. Add minced garlic, minced shallot, and a pinch of salt and pepper, and cook until softened, 2 to 4 minutes.

Add pasta to the boiling water. Cook, stirring occasionally, until al dente, 3 to 5 minutes. Reserve 1 cup (2 cups) pasta water. Drain pasta and rinse under cold water to stop the cooking process.

Add butter and sherry wine to the skillet with the mushrooms and cook for 1 minute. Add bouillon cube(s) to the reserved pasta water, whisk, and add to the skillet. Bring to a boil and cook until slightly thickened, 2 to 3 minutes. Add cooked pasta and baby spinach to the skillet and cook until hot, 1 to 2 minutes.

Divide the penne mushroom florentine with chickpea pasta between large bowls and top with toasted walnuts. Buon appetito!