Marsala Mushroom Pasta with Wilted Spinach

Bring a medium pot of salted water to a boil for the pasta.

While waiting for the water to boil, clean and slice 4 oz of cremini mushrooms and 2 oz of shiitake mushrooms into 1/4-inch slices. Remove and discard the tough stems from the shiitakes before slicing.

Finely dice 1 small shallot and mince 2 cloves of garlic. Strip 1 tsp of fresh thyme leaves from their stems.

Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Once hot, add the sliced mushrooms and cook undisturbed for 3-4 minutes until they begin to brown.

Stir the mushrooms and continue cooking for another 2-3 minutes until they're golden brown. Season with 1/4 tsp of salt and 1/8 tsp of black pepper.

Add the diced shallot to the skillet and cook for 2 minutes until softened, then add the minced garlic and thyme leaves. Cook for 30 seconds until fragrant.

Pour in 1/4 cup of Marsala wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until reduced by half.

Add 1/3 cup of broth to the skillet and simmer for 5 minutes until the liquid has reduced slightly.

Meanwhile, cook 3 oz of fettuccine according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.

Reduce the heat to medium-low and add 2 tbsp of heavy cream and 1 tbsp of butter to the mushroom mixture. Stir until the butter is melted and the sauce is slightly thickened.

Add 2 cups of baby spinach to the skillet and gently toss until just wilted, about 1-2 minutes.

Add the drained pasta to the skillet along with 1 tbsp of the reserved pasta water. Toss to coat the pasta in the sauce, adding more pasta water if needed to reach desired consistency.

Season with remaining 1/4 tsp of salt, 1/8 tsp of black pepper, and 1/8 tsp of red pepper flakes. Toss again to combine.

Transfer to a serving plate and top with 2 tbsp of freshly grated Parmesan cheese. Serve immediately.