Mushroom Pasta with Garlic and Spinach

Steps

1. Finely slice two cloves of garlic.
2. Heat a pan on medium-high heat with olive oil. Add the sliced garlic and let it sizzle.
3. Add fresh thyme leaves to the pan, then add breadcrumbs. Turn the temperature down and toast the breadcrumbs until crispy. Transfer them to a bowl.
4. Return the pan to the heat. Add olive oil, 4 cloves of minced garlic, and the remaining half of the thyme leaves.
5. Sprinkle in black pepper and add the mushrooms. Cook for about 10 minutes, stirring regularly, until they have reduced in size and intensified in flavor.
6. Once the mushrooms are cooked down, pour in a tin of quality mushroom soup mixed with water (half to a whole tin depending on desired thickness). Let it simmer to create a silky sauce.
7. While the sauce simmers, bring a pot of boiling water with salt. Add 300 grams of chosen pasta and cook until al dente.
8. Add the frozen spinach cubes to the simmering mushroom sauce and let them defrost and cook into the sauce.
9. Using tongs, drag the cooked pasta along with some of the starchy cooking water from the pot into the pan with the sauce.
10. Toss everything together. Season with fresh Parmesan cheese.
11. Serve the dish topped with a little more of the toasted garlic breadcrumbs and finish with a long stroke of fresh Parmesan.