Ingredients

• 2 tbsp butter
• 1 yellow onion, diced
• 4 cups quartered mushrooms
• 1 garlic clove, minced
• 1 lb dried rotini pasta
• 4 cups mushroom broth
• 1 tsp fresh thyme leaves
• 4 cups chopped baby spinach
• 1/2 cup crumbled goat cheese, at room temperature
• Salt and pepper to taste

Preparation

In a large Dutch oven, melt the butter over medium-high heat. Add the onion and mushrooms and cook, stirring, until they begin to soften and the mushrooms release their moisture, 4 to 5 minutes. Add the garlic and cook until it becomes fragrant, about 30 seconds. Add the rotini, broth, and thyme leaves. Cook, stirring frequently, until most of the liquid has been absorbed and the pasta is nearly cooked through, about 14 minutes. Add the spinach and cook, stirring, until it has completely wilted, 1 to 2 minutes. Turn off the heat and stir in the goat cheese until it is completely melted and creamy. Season the pasta with salt and pepper to taste.
Serve immediately or store in the refrigerator for up to 3 days.