3 large sweet onions chopped
16 oz. Portobella mushrooms sliced
Small bag spinach (about 5-6 oz.)
1 box Dreamfields spaghetti
2/3 cup heavy cream
1/3 cup milk
1 cup shredded Parmesan cheese
1 tbsp. balsamic vinegar
Salt for seasoning
Add the cooked mushrooms to the onions and blend well.
Stir in the spinach by handfuls and let it wilt. As it cooks down, add more. At this point, start the water for your pasta and cook per the directions on the box.
In the skillet with the veggies, add the cream, milk, Parmesan cheese and salt to taste.
Let this heat on medium low. Blend well.
Once the pasta has been cooked and drained, add it to the sauce.
Serve in a bowl (or plate) and top with shredded Parmesan cheese.