Tuscan Butter Mushrooms

4 tbsp. butter 

2 cloves garlic minced 

1 tbsp. tomato paste 

1 lb. baby bella mushrooms, cleaned  

1 c. cherry tomatoes, halved 

3/4 c. heavy cream 

1/4 c. freshly grated Parmesan 

Kosher salt

Freshly ground black pepper

Pinch crushed red pepper flakes 

3 c. spinach 

Thinly sliced basil, for garnish

In a large skillet over medium heat, melt butter. Add garlic and tomato paste and cook until fragrant, 1 minute. Add mushrooms and tomatoes and cook until mushrooms are tender and tomatoes are starting to burst, 5 minutes. Add heavy cream and Parmesan and season with salt, pepper, and a pinch of red pepper flakes, then bring to a simmer. Add spinach and cook until sauce is thickened and spinach is wilted, 5 minutes. Garnish with basil before serving.