Start by filling a large pot with water and adding a generous pinch of salt. Bring to a rolling boil over high heat. Add the farfalle pasta and cook according to package instructions, typically about 10-12 minutes until al dente. Drain and set aside.

In a Dutch oven, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Once melted, add chopped onion and sauté for 2-3 minutes until translucent.

Stir in 2 minced garlic cloves and 8 ounces of sliced cremini mushrooms. Cook for about 6-7 minutes until the mushrooms are browned.

Season with kosher salt and black pepper. Pour in 1 cup of vegetable broth and reduce heat to medium-low. Simmer for 3-4 minutes.

Stir in ½ cup of half and half or heavy cream, ½ cup of grated Parmesan, 1 teaspoon of Italian seasoning, pinch of smoked paprika, and optional red pepper flakes. Simmer for 2 minutes until cheese melts.

Add the drained pasta into the creamy sauce, tossing gently. Fold in 2 cups of fresh baby spinach and stir until wilted, about 1 minute.

Remove from heat, serve hot, and garnish with more Parmesan and red pepper flakes if desired.