Pasta: Spaghetti is a classic choice for this dish,while other type of pasta like, linguine, long fettuccine, pappardelle or tagliatelle. Any pasta shape you prefer will work.

Butter: Butter adds a rich flavour to the recipe.

Olive Oil: Olive Oil forms the base of the dish, so make sure to use high-quality oil. Olive Oil provides a rich and smooth texture to the sauce.

Garlic: Fresh garlic is essential for the dish, so don’t hold back. Use plenty of fresh garlic to infuse your oil with flavour.

Onions: The choice of onions plays a pivotal role in enhancing the overall flavour of the dish. I have used red onions for its flavour, but yellow or white onions works well too. Shallots add a mild and sweet undertone to the dish.

Mushroom: Use white button mushroom or cremini, baby bella mushrooms. If you prefer a deeper umami flavour, opt for a mix of shiitake and portobello mushrooms.

Seasonings: Salt and pepper is used for seasoning. Black Pepper adds a hint of spiciness and burst of flavour to the dish.

Whole Milk: I love to use whole milk. As the whole milk adds subtle creaminess and rich flavour to the dish.

All purpose flour: The addition of all-purpose flour helps thicken the sauce, enhancing its overall richness.

Honey: Honey adds a touch of sweetness and earthy flavour to the white sauce.

Spinach: The addition of sliced or whole baby spinach leaves not only introduces a vibrant pop of colour but also contributes essential minerals and vitamins. Make sure not to overcook the spinach, as it may result in a bitter taste.

Parmesan Cheese: The addition of Parmesan cheese brings a delightful umami flavour to the dish. Using freshly grated Parmesan from a block ensures the best taste and a creamy consistency. The cheese not only adds depth to the sauce but also contributes to the overall savory profile of the dish.

Fresh Parsley: To enhance the dish’s freshness and to add a pop of colour, fresh Parsley is added.