Creamy Spinach and Mushroom Pasta with Garlic Bread

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

While waiting for water to boil, clean and slice 8 oz mushrooms into thin slices.

Mince 3 cloves of garlic and finely dice 1 medium shallot.

Wash 6 cups of fresh spinach and roughly chop it.

For the garlic bread: Preheat oven to 375°F (190°C).

Slice the Italian baguette in half lengthwise.

Mince the remaining 2 cloves of garlic and mix with 2 tbsp olive oil and 1 tbsp of the butter (softened).

Spread the garlic mixture over the cut sides of the baguette, sprinkle with 1/2 tsp dried Italian herbs, and place on a baking sheet.

Once water is boiling, add 12 oz fettuccine pasta and cook according to package directions until al dente (usually 8-10 minutes).

While pasta cooks, melt 3 tbsp butter in a large skillet over medium heat.

Add the diced shallot and cook for 2 minutes until softened.

Add the sliced mushrooms to the skillet and cook for 5-6 minutes until they release their moisture and begin to brown.

Add the minced garlic (3 cloves) and cook for 30 seconds until fragrant.

Sprinkle 2 tbsp flour over the mushroom mixture and stir constantly for 1 minute to cook the flour.

Gradually whisk in 1 cup milk, stirring constantly to prevent lumps.

Pour in 1 cup heavy cream and continue stirring until the sauce begins to thicken, about 2-3 minutes.

Stir in 1/2 tsp dried Italian herbs, 1 tsp salt, and 1/2 tsp black pepper.

Add the chopped spinach in batches, stirring until it wilts into the sauce.

Place the garlic bread in the preheated oven and bake for 8-10 minutes until golden and crispy.

When pasta is done, reserve 1/2 cup of pasta water, then drain the pasta.

Add the drained pasta directly to the sauce, tossing to coat. If the sauce is too thick, add a splash of the reserved pasta water.

Stir in 1/2 cup grated parmesan cheese until melted and sauce is smooth.

Remove the garlic bread from the oven and slice into portions.

Serve the pasta hot with garlic bread on the side.