Rotini with Spinach and Mushrooms recipe

12 oz. rotini (7 cups cooked)
1 Tb. olive oil
3 garlic cloves, minced
1 onion, chopped
1 ts. thyme, dried
4 c. mushrooms, sliced
2 Tb. flour
2 c. milk
2 c. spinach, fresh and chopped
1/2 c. basil or parsley, fresh and chopped
1 ts. salt
1/2 ts. pepper
freshly grated Parmesan cheese

Cook pasta according to directions; drain.
In a large skillet, over medium heat, cook garlic, onion and thyme for 1 minute.
Add mushrooms; cook and stir for 8 minutes or until starting to brown.
Sprinkle with flour; cook and stir for 1 minute.
Gradually stir in milk.
Bring to a boil and stir for about 3 minutes, until thickened.
Stir in spinach and spices.
Toss with pasta.
Serve sprinkled with cheese.
Makes 4-5 servings.