Cover dried mushrooms with 1 c. boiling water and let stand 15 min. to rehydrate.
Drain and reserve liquid.
Rinse mushrooms and chop into small pieces.
Cook pasta according to package instructions, drain and cover with foil to keep warm.
Saute garlic and all mushrooms in olive oil over medium heat until fresh mushrooms wilt and release juices. 3-5 min.
Dissolve cornstarch in cold water and add to skillet along with the reserved mushroom liquid. Simmer 1 min until sauce thickens. Season with salt and pepper to taste.
Pour hot mushroom sauce over pasta, add spinach and toss to combine. Hot sauce will wilt the spinach leaves.
Add parmesan cheese and pine nuts and mix well.
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