Ingredients
kosher salt
8 oz. Macaroni
2 tbsp. butter
3 tsp. minced garlic
2 tbsp. all-purpose flour
2 1/2 c. heavy cream (or half-and-half)
Freshly ground black pepper
1 tsp. Italian seasoning
1/2 c. shredded Italian blend cheese
1 12-oz. jar roasted red peppers, drained and chopped
1 c. packed baby spinach leaves
1/3 c. diced mushrooms
Preparation
Step 1In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.Step 2In a large skillet over medium-high heat, melt butter. Stir in garlic until fragrant, 1 to 2 minutes. Sprinkle flour over butter and stir until thickened. Gradually whisk in heavy cream (or half-and-half) until smooth.Step 3Season with salt, pepper, and Italian seasoning. Stir in shredded cheese until melted, then add pasta to skillet and stir to combine.Step 4Add roasted red peppers, spinach leaves, and mushrooms. Stir until spinach is tender. Add salt and pepper if needed. Serve immediately.
