Mushroom and Spinach Pasta

1.Cook the penne pasta according to the package instructions in a pot of salted boiling water. Drain and set aside.

2.In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.

3.Add the sliced mushrooms to the skillet and cook until they release their moisture and brown slightly.

4.Add the baby spinach to the skillet and cook until wilted.

5.Pour in the vegetable broth and bring to a simmer. Cook for 3-4 minutes until the broth slightly reduces.

6.Stir in the heavy cream and season with salt and black pepper to taste. Simmer for another 2-3 minutes.

7.Add the cooked penne pasta to the skillet and toss to coat the pasta in the sauce.

8.Serve hot, garnished with grated Parmesan cheese and chopped fresh parsley.