A Lighter Creamy Spinach Pasta

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1/2 lb fafalle pasta (you can use any pasta) – cooked al dente

2 cup milk (heavy cream or half and half for the fatty version)

4 springs fresh thyme

1 x french shallot diced fine

3 x cloves of garlic

1 tbsp butter

1/2 cup grated parmesan cheese

1 bunch spinach – use the leaves only and wash thoroughly in cold water

extra virgin olive oil

red chili flakes

dried oregano

sea salt

fresh ground black pepper

chili oil to garnish

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