Penne Mushroom Florentine

Bring a large pot with 4 quarts water and 2 tbsp salt to a boil. Wipe the cremini mushrooms clean with a damp kitchen towel and thinly slice. Peel and mince the garlic and shallot(s). Heat a large nonstick skillet over medium heat and add the walnuts. Toast, shaking the pan frequently, until fragrant, 3 to 5 minutes. Transfer toasted walnuts to a plate.

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

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

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

Divide the penne mushroom florentine between large shallow bowls and top with toasted walnuts. Bon appétit!