1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water for later.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. This step always reminds me of watching Mama Lou’s patience as she coaxed out every flavor from the simplest ingredients.
3. Add the sliced mushrooms to the skillet and cook until they release their moisture and turn golden brown, about 6-8 minutes. Stir occasionally to prevent sticking.
4. Stir in the minced garlic and sun-dried tomatoes, cooking for another 2 minutes until fragrant. The garlic aroma instantly takes me back to the kitchen table where Ouma and I shared stories while stirring the pot.
5. Pour in the chicken or vegetable broth and bring to a simmer. Let it reduce slightly, about 3 minutes, concentrating the flavors.
6. Lower the heat and stir in the heavy cream, Parmesan cheese, and Italian seasoning. Mix well until the cheese melts and the sauce thickens, about 4-5 minutes. If the sauce feels too thick, add reserved pasta water little by little to reach your desired consistency.
7. Fold in the fresh spinach and cooked pasta. Toss everything gently until the spinach wilts and the pasta is evenly coated with the creamy sauce.
8. Season with salt, pepper, and red pepper flakes if using. Taste and adjust as needed. A sprinkle of fresh parsley on top adds a lovely burst of color and freshness.

One little trick I’ve learned from Mama Lou is to never rush the mushroom sauté—letting them caramelize slowly builds a depth of flavor that makes this skillet truly special.