FREE Pasta with Mushrooms, Spinach and Mt. Tam Cheese Recipe

Cowgirl Creamery's Organic Mt. Tam triple-crème cheese helps make a rich sauce for this pasta loaded with classic cheese-friendly flavors from spinach, mushrooms and bacon (if you wish).

8 ounces whole-wheat spaghetti  
3 teaspoons extra-virgin olive oil, divided
3 tablespoons dried whole-wheat bread crumbs
3/4 pound sliced cremini or other mushrooms
4 garlic cloves, finely chopped
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
4 slices cooked bacon, crumbled (optional)
1/2 cup dry white wine
6 cups packed baby spinach leaves (about 10 ounces)
1/2 wheel (5 ounces) Organic Mt. Tam cheese, chilled, diced, divided

Bring a large pot of salted water to a boil. Add spaghetti and cook until tender, about 12 minutes. Drain, reserving 1/2 cup of the cooking water.

Meanwhile, heat 1 teaspoon of the olive oil in a large skillet over medium-high heat. Add bread crumbs and cook, stirring, until lightly toasted, 3 to 4 minutes. Transfer to a plate. Wipe out the skillet, add the remaining 2 teaspoons of olive oil to the skillet and return it to medium-high heat. Add mushrooms, garlic, salt and pepper and cook, stirring occasionally, until mushrooms are tender and browned, about 8 minutes. Add bacon, if using, and wine. Cook 2 minutes. Add spinach, stirring until it is wilted.

Add pasta and half of the cheese to the skillet and remove from the heat. Stir until combined; add some of the reserved pasta water if pasta seems dry. Transfer to a bowl or platter, sprinkle with bread crumbs and top with remaining cheese.

Per serving: 550 calories (210 from fat), 24g total fat, 11g saturated fat, 70mg cholesterol, 750mg sodium, 56g total carbohydrate (7g dietary fiber, 4g sugar), 18g protein
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