Step 1

In a large pot of salted, boiling water, cook the pasta to al dente according to the package instructions. Drain the pasta.

Step 2

In a large skillet, heat 1 tablespoon of the olive oil.

Step 3

Add the onions to the oil and sauté until they are translucent and slightly browned. Transfer the onions to a plate.

Step 4

In the same skillet, add the mushrooms, plus more of the oil, if needed, and sauté until they have browned. Transfer them to the plate with the onions.

Step 5

In the same skillet, add the spinach and cook until they have just wilted, about 2 minutes. Adjust the seasoning with the salt and the pepper.

Step 6

Transfer the spinach from the skillet onto another plate, draining the excess water.

Step 7

In the same skillet, add more of the oil and the garlic and cook until the garlic is fragrant, about 30 seconds.

Step 8

Add the broth to the garlic mixture to deglaze the skillet.

Step 9

Add the heavy cream, the parmesan, the chili pepper flakes, and the Italian seasoning to the broth mixture and cook, while stirring, until the mixture is combined and the cream gets some color.

Step 10

Add the mushrooms, the onions, the spinach, and the cooked pasta into the skillet and toss to combine.

Step 11

Add more of the parmesan and the Italian seasoning and stir to combine.

Step 12

Serve the pasta with a sprinkle of the red chili pepper flakes and the parmesan.