Creamy Spinach and Cherry Tomato Pasta

1.Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente (usually 8-10 minutes). Drain and set aside, reserving 1/2 cup of pasta water.

2.While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

3.Add the diced turnip to the skillet and cook for 5-6 minutes, stirring occasionally, until tender and slightly golden.

4.Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften and release their juices.

5.Stir in the chopped spinach and cook for 2-3 minutes until wilted.

6.Reduce heat to low and pour in the whole milk and whipped cream. Stir gently to combine and let the sauce simmer for 3-4 minutes until slightly thickened. If the sauce is too thick, add reserved pasta water a tablespoon at a time to reach desired consistency.

7.Season the sauce with salt and freshly ground black pepper to taste.

8.Add the cooked pasta to the skillet and toss well to coat the pasta evenly with the creamy sauce and vegetables.

9.If using, sprinkle grated Parmesan cheese over the pasta and toss again until melted and combined.

10.Serve the pasta hot, garnished with fresh basil leaves for a burst of color and aroma.