Mushroom and spinach pasta with Parmesan cheese

Cook pasta in salted water until al dente, according to package directions.

Heat 2 tbsp (30 mL) olive oil in a large skillet. Add the mushrooms and sauté for about 3 minutes until lightly browned.

Add the minced garlic and cook for about 30 seconds more. Then deglaze with a little vegetable stock. Reduce the heat and cook for about 1 to 2 minutes more. Remove the mushrooms and pour onto a plate and set aside.