Ingredients:

• Pasta:
  
• 8 oz penne pasta
• Vegetables:
  
• 1 cup mushrooms, sliced (e.g., cremini or button)
• 2 cups fresh spinach
• 1/2 cup cherry tomatoes, halved
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• Sauce:
  
• 1 cup heavy cream (or a plant-based alternative)
• 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
• Salt and pepper, to taste
• 1 tsp Italian seasoning (optional)
• Olive oil, for sautéing

Instructions:

1. Cook the Pasta:
   
• In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
2. Sauté the Vegetables:
   
• In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
• Add the minced garlic and sliced mushrooms. Cook until the mushrooms are tender, about 5-7 minutes.
3. Add Spinach and Tomatoes:
   
• Stir in the fresh spinach and cherry tomatoes. Cook until the spinach wilts, about 2-3 minutes.
4. Make the Sauce:
   
• Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese, salt, pepper, and Italian seasoning. Allow the sauce to thicken slightly.
5. Combine Pasta and Sauce:
   
• Add the cooked penne pasta to the skillet and toss to coat the pasta evenly with the sauce and vegetables. Cook for an additional 2-3 minutes to heat through.
6. Serve:
   
• Serve hot, garnished with extra Parmesan cheese and freshly cracked black pepper if desired.