Ingredients for 2 servings

⅓ cup chicken or vegetable broth
½ Tbsp. unsalted butter
2 cloves garlic, minced
2 cups fresh baby spinach
2 cups (about ½ pound) thinly sliced button mushrooms
2 Tbsp. cream cheese
3 Tbsp. grated Parmesan cheese
4 oz dry bucatini, fettuccine, or spaghetti, cooked according to the package directions and drained
Kosher salt and freshly ground pepper

Directions

Melt the butter in a large skillet over medium heat, then add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are browned and soft and any moisture they’ve let off has evaporated, about 5 minutes. Add the garlic and cook, stirring often, just until the garlic is fragrant, about a minute.

Turn the heat down to medium-low and add the broth, cream cheese, and Parmesan. Cook, stirring, until the cheeses have melted and a uniform sauce has formed and thickened slightly, 2 to 3 minutes. Add the spinach and toss everything to wilt the spinach, then add the cooked pasta and toss to combine. Serve immediately, topped with extra Parmesan.