Okay so this recipe needed a lot of doctoring, BUT! With the adjustments I made, oh my LORD was this amazing!
Adjustments:
- did not saute spinach with onion and garlic (shallot would taste best but onion is what I had on hand) but added in after sauce was finished to wilt.
- replaced 2c water with 1 3/4 c chicken stock + 1/2 c heavy cream (I use plant based) and whisked in slowly, then simmered on medium for about 10 minutes to thicken
- added ground mixed peppercorn and umami mushroom seasoning, as well as a good amount of salt to taste
- after wilting spinach in thickened sauce i turned off the heat and i sprinkled in about 3/4c Italian style shredded cheese and stirred gently.
- i also used half a box of pasta instead of a whole box. Ended up with the perfect amount of both sauce and pasta!
