Ingredients:

  • 1 lb Penne or Farfalle pasta
  • 1 tbsp Salt
  • 2 tbsp Unsalted butter
  • 1 tbsp Olive oil
  • 1 lb Cremini mushrooms, sliced
  • 4 cloves Garlic, minced
  • 1 cup Heavy cream
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/2 tsp Black pepper
  • 1/4 tsp Ground nutmeg
  • 5 oz Fresh baby spinach, packed

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of starchy pasta water.
  2. Heat butter and olive oil in a large skillet over medium-high heat. Add sliced mushrooms in a single layer and cook undisturbed for 3-4 minutes until browned, then stir and cook for another 3 minutes until softened.
  3. Reduce heat to medium. Stir in minced garlic and cook for 1 minute until fragrant. Pour in heavy cream and simmer for 2-3 minutes until the sauce slightly thickens.
  4. Stir in Parmesan cheese, black pepper, and nutmeg until smooth. Fold in the cooked pasta and baby spinach. Toss gently over low heat for 1-2 minutes until spinach is wilted. Thin with reserved pasta water if needed.