Ingredients:

  • 1 lb Penne or Fettuccine
  • 4 qts Water
  • 2 tbsp Salt
  • 2 tbsp Olive oil
  • 2 tbsp Unsalted butter
  • 1 lb Baby Bella or Cremini mushrooms, sliced
  • 4 cloves Garlic, minced
  • 1/2 cup Sun-dried tomatoes, drained and roughly chopped
  • 1 cup Heavy cream
  • 1/2 cup Freshly grated Parmesan cheese
  • 2 cups Fresh baby spinach
  • 1/2 tsp Cracked black pepper
  • 1/4 tsp Red pepper flakes

Instructions:

  1. Bring a large pot of generously salted water to a rolling boil.
  2. Add the pasta and cook for 2 minutes less than the package directions.
  3. Reserve 1 cup of the starchy pasta water before draining the rest.
  4. Heat the olive oil and butter in a skillet over medium-high heat until the butter foams.
  5. Add the sliced mushrooms in a single layer and let them sit undisturbed for 3-4 minutes until mahogany-colored.
  6. Stir in the minced garlic and red pepper flakes, sautéing for 60 seconds.
  7. Stir in the chopped sun-dried tomatoes and cook for 2 minutes.
  8. Lower heat to medium, pour in the heavy cream, and simmer gently for 3-5 minutes until thickened.
  9. Stir in the Parmesan cheese and black pepper until the sauce is velvety.
  10. Add the undercooked pasta and baby spinach to the skillet and toss for 1-2 minutes.
  11. If the sauce is too thick, splash in reserved pasta water one tablespoon at a time until the sauce clings to the noodles.