Mushroom Piccata Pasta [Eat]

I have been on an Italian kick lately, specially for Chicken Piccata. I took a look in my fridge and spotted all the piccata sauce ingredients. Since I was not in the mood for chicken I used some leftover spaghetti and mixed it with mushrooms, spinach, and piccata sauce. I only used olive oil because I was out of butter. But everything tastes better with butter.
You can make this dish vegan if you substitute the chicken stock for vegetable stock. I just think the chicken stock gives it more flavor.

INGREDIENTS:

• 2 cups of mushrooms, 
• 1/4 of onion
• 1 tbsp of olive oil (you can use butter too)
• 1 lemon 
• 1 tsp of minced garlic 
• 1 cup of spinach
• 1 cup of chicken broth or vegetable broth
• 1/2 package of spaghetti cooked
• 2 tbsp of capers 
• Parsley to taste
• Parm cheese to taste (optional)
• Salt and pepper to taste
• 1 tbsp of Cornstarch or flour to make the sauce thicker (optional)

DIRECTIONS:

• Put olive oil in a pan on medium heat and cook onions and garlic until tender.
• In the same pan cook the mushrooms and add salt and pepper to taste. 
• Combine the broth and lemon juice to the pan. Add cornstarch if you want the sauce thicker. Let it cook for several minutes
• Mix the spinach and capers to the pan and stir. 
• Include the pasta and mix all ingredients. 
• Top it with parsley and a parm cheese