Thick, Creamy Green Discharge

Dear GEBE, thank you for the wonderful opportunity to experience a loss of power greater than an hour's time span when it's not even true hurricane season. Yes, I know that it officially started on June 1st, but truthfully, we all know that the big storms won't be hitting for a few months.

But I suppose you're good for something. I was finally persuaded to make enough food to last a few days. What with it being block week and experiencing a ridiculous lack of sleep, it's a wonder that I even had the brain space to contemplate cooking. But somehow, it all worked out.

So in the tradition of this block and comparing disease symptoms and signs to food, imagine how the thick creamy green discharge of Gonorrheae relates to a creamy pesto sauce.
Mushroom Spinach Pasta with Pesto Cream Sauce

1 lb of any pasta (penne, macaroni, linguine etc)
1 cup of pesto (homemade or store bought)
1 cup of cream
1/2 cup milk
1/2 cup parmesan
2 cups mushrooms, quartered
1 bag of baby spinach, washed
Salt/pepper to taste

Fill a pot with water to boil on the stove. Cook the pasta according to the directions until al dente.

In another pot or deep saucepan, heat a little oil and saute the mushrooms and spinach together until the mushrooms are mostly cooked and the spinach has wilted slightly. Add the milk and cream, stirring to combine. When the dairy has come to a boil, add the pesto and stir to combine, turning the heat down until you reach a slow simmer. When the pasta is done, drain it and add to the pesto mixture, tossing to combine. At this point, add the parmesan. It'll help bind things together. If the sauce seems a little thin, the cheese will help thicken it and the pasta will absorb some as it sits in the sauce for a bit before serving.
*Ready for lunch and lack of power!