Creamy Mushroom Pasta

How was your weekend? I was craving a burger, so the three of us went for dinner around the corner to Gingerman. 

To start off the weekend I made a quick and easy pasta dish.  I had a few things in my fridge I had to use up left from Jane's party, so what better way then a big plate of pasta to start off the weekend.

Spaghetti (or any other pasta you have in the pantry)
2 Tbs of olive oil
Half an onion, chopped
1 clove of garlic, minced
Salt an pepper
Mushrooms, sliced (any kind you have)
1 Tbs of fresh thyme, chopped
1 Bunch of spinach, roughly chopped
1 Cup of chicken broth (white wine is even better but we didn't have)
1 Cup of mascarpone cheese
Parmesan cheese

Cook the pasta.  While the pasta is cooking,  heat the oil in a large sautee pan on medium heat, add onions and garlic, and cook until onions are translucent. Add the mushrooms, salt and pepper, thyme, and cook until the mushrooms are soft, about 5 minutes.  Add the spinach and cook for a couple of minutes. Turn the heat to high, add chicken stock, and cook until almost all the liquid has reduced. Remove the pan from the heat, add the marcrapone cheese and stir.  Drain the pasta, reserving about a cup of the pasta water.  Add the pasta to the pan with the sauce and combine, using the pasta water to reach the desired consistency. Serve with the parmesan cheese.