A delightful pasta dish combining creamy textures with the earthy flavors of mushrooms and the freshness of spinach.
Boil the pasta in a large pot of salted water until al dente, following the package instructions.
Stir the pasta occasionally to prevent sticking.
Heat the olive oil in a frying pan over medium heat, then sauté the mushrooms until golden brown.
Ensure the pan is hot before adding the mushrooms for a better sear.
Add the garlic to the pan and cook until fragrant, about 1 minute.
Be careful not to burn the garlic as it can turn bitter.
Stir in the spinach and cook until wilted.
Add the spinach in batches if necessary to fit it all in the pan.
Pour in the cream and season with salt and pepper to taste. Simmer for 2 minutes.
Use reserved pasta water to adjust the sauce consistency if needed.
Drain the pasta and toss it into the pan with the sauce, mixing well to coat.
Mix thoroughly to ensure the pasta is evenly coated with the sauce.
Transfer the pasta to a serving dish and garnish with basil leaves and halved cherry tomatoes.
Serve immediately for the best flavor and texture.
