Kitchen on Fire's Creamy 3 Cheese Sauteed Mushroom and Greens Pasta

olive oil
onion
3 cups of mushrooms, thinly sliced. You can use Button Mushrooms (soft and mild taste) or Shittake Mushrooms (meaty, robust flavor, just don't use stem it is too fiberous) or a mixture of the 2 types.
Bunch of greens, chopped
3 tbsp all purpose flour
3.5 cups 2 % milk (and less fat and it will be watery)
1/2 cup Mozzarella shredded
1/2 cup Provolone, shredded
1/2 cup Swiss cheese, shredded
1 lb Pasta of choice, cooked in salted boiling water
parsley minced
salt and pepper to taste

Heat oil in large saucepan over high head, add minced onions, salt pepper and sautee till onions are translucent.
Add in mushrooms with salt and pepper, saute till starting to brown.
Stir in greens till wilted
stir in four and saute for 2-3 min till flour turns blonde colored
Stir in milk and lower heat to medium simmer for mixture to thicken for a few minutes
remove from heat
(The combination of flour and milk used as a thickening agent is called Roux.)
stir in cheese
stir in cooked pasta and parsley.

When cooking pasta, strain with handle strainer (safer) and put directly into the sauce. Do this 1-2 minutes before pasta is done so it can complete cooking in the sauce and soak up the sauce instead of having to add oil (saving calories) to make it not stick and then dip in sauce which won't mix well chemically with oil.