Pasta with Mushrooms and Spinach

Pasta with mushrooms and spinach. A fragrant and earthy combination served over pasta.

2 cups of uncooked pasta – I used cavatappi (curly pasta)
1 veggie bouillon cube
10 oz sliced mushrooms (about 3 cups)
4 scallions – sliced
4 garlic cloves – minced
1 bag of baby spinach – 7 oz
½ lemon – juiced – about 1 tbs
2 Tbs olive oil
1 large handful of walnuts – about a ⅓ of a cup
½ cup of freshly grated parmesan cheese
2 tbs finely minced parsley

View the full recipe at Green Valley Kitchen →