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Preheat oven to 350 degrees.
Peel garlic bulb & drizzle cloves in olive oil & sea salt. Roast for about 15 minutes or until tender enough to crush with a fork.
Add garlic & more olive oil to a blender. Pulse blend until smooth-ish.
In a separate pot, cook pasta. Be aware of how much water you’re adding, the reserve pasta water will be needed later.
In a medium pan add more olive oil & cook mushrooms on medium high heat. Sautee for 5 minutes until tender & then add in chopped spinach & continue cooking until fully wilted.
Deglaze pan with white wine, scraping up any browned bits. Add in garlic mush & mix in till very well combined. Cook for an additional 3 minutes.
Add in heavy whipping cream. Season with salt, pepper, parmesan, & crush red pepper flakes. Add in remaining spinach.
Add pasta and toss in sauce along with some reserve pasta water.