Step 1

In a large skillet, heat the oil and sauté mushrooms, onion, and garlic until fragrant.

Step 2

Add in the spinach and tomatoes, stirring while cooking. Set aside in a warm area.

Step 3

In a saucepan, melt the butter and whisk in flour, to form a roux.

Step 4

Pour in the cream and bring to a simmer. You may add water or your preferred stock to loosen the sauce.

Step 5

Whisk as the mixture begins to thicken and season with salt & pepper. Adjust accordingly.

Step 6

Add in Parmesan and Asiago cheese if using.

Step 7

Toss in the cooked pasta and the sautéed veggies. Mix and serve.