Mushroom Marsala Pappardelle - cooking recipe

Ingredients

salt and pepper
1 lb pappardelle pasta (may substitute fettuccine pasta)
2 tablespoons extra virgin olive oil (EVOO)
2 lbs cremini mushrooms, sliced (I used a mix of different mushrooms)
4 garlic cloves, grated
1/2 onion, chopped
1/2 cup marsala wine
1 cup vegetable broth (may sub chicken broth)
1/2 tablespoon cornstarch
1/4 cup heavy cream
1 teaspoon all purpose Greek seasoning (may sub Italian Seasoning)
2 tablespoons butter
2/3 cup chopped flat leaf parsley (optional)
4 tablespoons grated parmigiano-reggiano cheese
2 cups fresh Baby Spinach, coarsely chopped (optional)

Preparation

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
While the pasta is working, in a large, deep skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the onions and mushrooms and cook until everything is softened, about 6-8 minutes.
Add the garlic, season with salt and pepper and cook for 3 minutes.
Stir in the marsala and cook until nearly absorbed completely by the mushrooms, about 2 minutes.
Stir in the vegetable broth; remove a little of the broth and mix it with the corn starch until creamy. Add the corn starch mixture. Once the sauce starts to thicken, add in the cream and spices; add salt and pepper to taste.
Remove the sauce from the heat and stir in the butter until melted, add the parsley (if using) and toss.
Add the pasta to the sauce and toss to coat.
Top with the cheese and spinach (if using).