Sausage Mushroom Spinach Pasta

Ingredients:

• 2 cups dry whole wheat bow-tie pasta
• 4 Tbsp. olive oil, divided
• 12–14 oz. mild Italian chicken sausage, removed from casing
• 2 Tbsp. unsalted butter
• 12 oz. cremini or white mushrooms, thinly sliced
• 1/4 cup minced shallots
• 2 cloves garlic, minced
• 1 tsp. dried oregano
• 2 Tbsp. all-purpose flour
• 1 cup whole milk
• 1 cup chicken broth, homemade or store bought
• 2 Tbsp. basil pesto, homemade or store bought
• 2 oz. fresh baby spinach, about 2 cups
• Fresh chopped parsley or basil, optional, for garnish

Directions:

1. Cook pasta in salted water according to package directions until al dente. Drain and set aside. Do not rinse.
2. Heat 2 tablespoons of olive oil in a large skillet. Add sausage and cook until browned on the outside, breaking up the meat as you go, about 5-7 minutes. Remove the sausage from the skillet to a plate.
3. Add the butter and remaining olive oil to the skillet. When the oil shimmers, add the mushrooms, shallots, and season to taste with salt and pepper. Cook undisturbed for 5 minutes. Stir and continue cooking until the mushrooms are tender, 3-5 minutes.
4. Add garlic and oregano and cook 30 seconds or until fragrant. Whisk in the flour and cook for about 1 minute, stirring constantly.
5. Add the milk, broth, and season to taste with salt and pepper. Bring to a simmer. Stir in the sausage and cook until the sausage is cooked through and the sauce is thickened, about 3-4 minutes.
6. Stir in pesto and then the spinach. Cook until the spinach is wilted, about 1-2 minutes.
7. Toss with cooked pasta. If desired, serve garnished with fresh parsley or basil.