• Start by boiling your water and cooking the pasta. Once the pasta is cooked, strain it, but reserve ½ cup of starchy pasta water to use in the sauce.

Cook the mushrooms & garlic:

• While the pasta is cooking, slice the mushrooms and finely mince the garlic.
• Add the butter to a pan and turn the heat to medium. Once it has melted and is bubbling, add the mushrooms.
• Cook the mushrooms for about 15 minutes until they have released their juices and are beginning to brown. The mushrooms will start off raw, then cook in their juices, and eventually the juice will evaporate, and they will begin to brown and get crispy. Make sure to stir the mushrooms throughout this step
• Once the mushrooms are beginning to crisp and brown, add in the minced garlic. Cook it with the mushrooms for 2-3 minutes until fragrant.

Add in sauce, spinach, & pasta:

• Next, add the tomato paste, dried parsley, salt, & pepper to the mushrooms and garlic. Cook everything together for about 2 minutes, stirring the whole time.
• Pour in the coconut milk and the reserved ½ cup of pasta water. Stir to combine into a thick and creamy sauce. Then, bring the sauce to a simmer.
• Once simmering, add in the chopped spinach and cook for about 2-3 more minutes.
• Finally, add in the cooked fettuccine pasta and stir until coated in the sauce.
• Remove the pasta from the heat and serve while warm. Top with optional parmesan cheese or enjoy as is!