Cheesy Spinach and Mushroom Spaghetti Toss

Prepare pasta as directed on the package. When it’s done, drain it and set aside.

Heat a large skillet over medium heat. Add oil. Shake to coat skillet. Add minced garlic. Cook 1 minute, until fragrant. Pour in the diced tomatoes. Add the sugar, salt, cayenne pepper and basil. Stir lightly to combine. Let cook 2–3 minutes.

Next, add the feta cheese. Stir and allow cheese to melt. When melted, add all the cream. Shake the pan to mix. Begin pouring milk in by tablespoonfuls, until desired consistency is reached. You do not want it to be too thick, but not too thin either. You want it to cling well to the pasta.

Add the mushrooms, cook until tender, about 3 minutes. Stir occasionally.

Lastly, turn off the burner, add in the spinach. Stir to combine. Allow spinach to wilt. Immediately toss in the drained spaghetti. Sprinkle with more basil. Serve immediately.