Sunday Night Dinner - Mushroom and Feta Fusilli

I had class all weekend so Brent was in charge of dinner. Saturday night we ordered in, and tonight he put together a pasta dish I had suggested. It was simple but nice, and I didn't have to cook or clean anything up! We used almond milk so it had a bit of a nuttier flavour.

Mushroom and Feta Fusilli
- 340 g fusilli pasta
- 1 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tbsp chopped fresh thyme
- 450 g cremini mushrooms, sliced
- 1/4 tsp pepper
- 1 tbsp all-purpose flour
- 1 cup milk
- 1 bunch spinach, trimmed and coarsely chopped
- 2 tsp lemon juice
- 1/2 tsp grated lemon zest
- 1/3 cup crumbled feta cheese

Cook pasta according to package directions. Drain and set aside, reserving 1/2 cup of cooking liquid.

Meanwhile, in large nonstick skillet, melt butter over medium-high heat; cook garlic and thyme until fragrant, about 30 seconds. Add mushrooms and pepper; cook, stirring occasionally, until tender and golden, about 10 minutes.

Sprinkle with flour; cook, stirring constantly, for 1 minute. Stir in milk and reserved cooking liquid; bring to boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 2 minutes.

Stir in pasta, spinach, lemon juice and lemon zest; cook, stirring, just until spinach is wilted, about 2 minutes. Stir in feta cheese.