Vegetarian Bolognese Pasta

If no toaster available, preheat oven to 400 F. Fill the medium sauce pot with 4 cups of water and 1 teaspoon of salt. Bring the water to a boil on high heat then stir in the fresh pasta. Return to boil for 3-4 minutes then strain in the colander, reserving a 1/4 cup of the cooking water from the pasta. Set aside the pasta and reserved water until Step 3.

Place the large sauté pan on medium heat with 2-3 teaspoons of oil (olive oil recommended). Preheat the pan for 3 minutes then carefully add in the spinach. Sauté for 2-3 minutes, stirring occasionally.

Once the greens begin to wilt, pour in the mushroom ragu plus rinse the bag out with the 1/4 cup of reserved pasta water from Step 1 and add that as well. Bring to a simmer then stir in the cooked pasta and the creamy cheese blend. Taste and add salt, pepper or chili flakes, as desired.

While the mushroom ragu is cooking, cut the ciabatta bread in half horizontally. Place in the toaster or oven to desired crispiness. Spread the garlic butter on the cut sides of the bread. Turn off all heating elements.

Divide the mushroom ragu between two shallow bowls or plates and add a side of fresh garlic bread. Pour a glass of wine and enjoy!