I Must be on a Mushroom Binge

I love vegetables, and right now I seem to be particularly obsessed with mushrooms.  The recipe I made tonight, I've actually made once before and it was so good I knew I would just have to make it again for friends.  I found it while using stumble upon on Shutterbug, another blog.  School is starting up soon, and a lot of my friends are finally moving back.  So, I invited my friends Sam and Kayla over tonight to make this creamy, veggie filled pasta.

Mushroom and Spinach pasta (you can also add asparagus, but I forgot to buy some)

8 ounces pasta
2 tablespoons olive oil
1 garlic clove, minced
1 pound sliced mushrooms
6 ounces cream cheese
1/2 cup milk
approximately 8 cups fresh spinach
kosher salt and freshly ground black pepper
1/4 cup chopped chives
1/2 cup grated Parmesan

Boil salted water and cook pasta according to directions (last time I used angel hair and it was too flimsy for the thick sauce, so this time I used plain-jane spaghetti).  Heat olive oil in a large pan and add the garlic and mushrooms.  Allow to cook until softened.  Add the cream cheese and milk and bring to a boil, while stirring. Add the spinach and stir it in until it's all wilted.  Season with salt and pepper.  Throw in the chives and Parmesan and serve right away to prevent clumping.

While me and my friends cooked this tonight, we made a bad discovery.  My biggest stove burner is broken and isn't heating up.  As a result, the spinach did not wilt properly.  However, my tall and handsome friend saved it by switching it to one of the smaller burners to finish cooking. It's a big bummer.  I hope my property management company will fix it...

At least the pasta was a success!