Creamy Mushroom & Tomato Pasta

1. Bring a pot of salted water to a boil for your pasta. Be sure to save about 1/2 cup of pasta water to use in the sauce later!
2. In a pan on medium heat, add 1 tbsp of butter and a large drizzle of olive oil. Add minced garlic and sauté for 1 minute.
3. Add sliced mushrooms and sauté for 2-3 minutes.
4. Stir in tomato paste and then add in the roasted tomatoes. I roasted my tomatoes beforehand and froze them but you could also used canned tomatoes if you’re short on time. If you want to roast them, just combine diced tomatoes, minced garlic, Italian seasoning, salt, pepper, and olive oil in a baking dish. Bake on 375º for 30 minutes.
5. Pour in white wine and turn your heat to medium high to let the alcohol cook off.
6. Turn your heat to medium low and pour in heavy cream and pecorino romano cheese. Add black pepper, Italian seasoning, and Trader Joe’s Soffritto seasoning. If you don’t have that, you could sprinkle in some red pepper flakes for some heat. Stir until everything is well combined.
7. Add in the spinach and then place a lid on your pan so the spinach can wilt. Add in the cooked pasta and some pasta water to thin out the sauce. I probably used around 1/3 cup of pasta water.
8. Sprinkle with some more pecorino romano cheese and enjoy!