[PeniR]

Hi Everyone,
I'm new to Bauman DL and the Recipe Exchange is my favorite place to go on the site!  I've made the pesto salmon (love it!) and plan to use a lot more of the recipes, thank you.  I'm a big fan of quick and easy and here is one of my favorites:

2 2/3 cups whole grain penne pasta (8oz)
1 tbl olive oil
2 cloves garlic, finely chopped (but I usually throw in a couple extra)
8 oz crimini mushrooms, sliced
1 can (28 oz) crushed tomatoes with basil
1/2 cup whipping cream
2 cups packed fresh baby spinach

Cook and drain pasta as directed on box.  Return to saucepan; keep warm.

Meanwhile, in 12-inch skillet or Dutch oven, heat oil over medium heat.  Cook garlic and mushrooms in oil 3 to 4 minutes, stirring frequently, until mushrooms are tender.  Stir in tomatoes.  Heat to boiling.  Reduce heat; simmer 5 minutes, stirring occasionally.  Stir in cream; heat just until hot.  Add spinach, toss until wilted.  Stir pasta.

[BeckyJ]

I'm making a similar sauce tonight except I'm going to try and use coconut milk with a touch of arrowroot instead of whipping cream. Have you ever used this as a substitute?

[PeniR]

Ooooh, coconut milk!  That's a great idea, Becky!  How did it come out? 

[BeckyJ]

I was scared to try it, as it sounded a bit strange! But it actually came out super yummy!! I did add a bit a arrowroot to get a thickness to the coconut milk. But the taste was a success, as judged by my guests!!

[EnjoyAndJoy]

Great recipe, I'll try it next time! I also can share this one, when I want pasta, I usually cook this one https://club.cooking/recipe/shrimp-fra-diavolo/