Ingredients

1-1½lb fresh mushrooms (shiitake, oyster, maitake or even button), chopped into bite-size chunks
A small head broccoli or large handful asparagus spears, cut into bite-size chunks
2-3 cloves garlic, finely chopped
2 tbsp extra virgin olive oil
Spinach pasta, enough for four servings
2 tbsp butter or margarine
1½ cups half & half or a mix of skim milk and whipping cream. Soy milk may be used as well along with the cream
1 cup Italian cheeses (Parmesan, Romano, Provolone, Asiago, etc) to taste
Sea salt
Freshly cracked pepper
Garlic powder
Parsley (fresh or dried)
Various herbs (e.g. oregano, chives, parsley)

Method

Heat the oil in a skillet then add the mushrooms and garlic. Cook, stirring occasionally, until the mushrooms start to give off liquid and the garlic becomes tender and fragrant. Add your herbs - experiment with your personal taste - a few seconds before removing from heat.

Steam your veggies until vibrantly coloured and slightly tender. Any veggies will do - go wild! The more brightly coloured the better.

Boil the pasta in salted water until al dente, drain, then toss in the mushrooms and veggies. Spinach pasta just gives extra flavour and a nice colour, but any flat variety will do - I use a cholesterol-free brand.

In a small pot, melt the butter or margarine. Slowly add cream/milk until combined. Cook until slightly thickened (about 5 minutes). Add the cheeses, making sure to stir as you add to prevent burning. Add sea salt, garlic powder and pepper to taste. Experiment with different cheeses as your tastes desire!

Once the sauce has reached a desired thickness (slightly thick, but liquid enough to easily coat veggies) pour over the pasta mixture and top with parsley.