Spinach Cream Sauce

Finely mince your garlic. Set aside approximately 2 cloves worth of it to go into your cream. Mince your basil and dice your mushrooms.

Heat olive oil in a medium-to-large skillet over medium heat. Toss in your 6-cloves-worth of garlic and the basil. Heat for 30-60 seconds before adding in your mushrooms and the spinach. Toss well to make sure the spinach is thoroughly coated in olive oil. Add more oil if needed. Continue cooking until mushrooms are tender and spinach is completely wilted. Remove from heat and drain any excess liquid. To avoid stringy spinach, put the mixture on a cutting board and chop coarsely. Set aside.

In a medium saucepan, heat cream, remaining garlic and 3/4 cup of parmesan over medium heat. Whisk continuously to prevent sticking and burning. Once cheese is melted, vigorously whisk in corn starch, just a little sprinkle at a time. Continue to heat and whisk until sauce begins to thicken nicely. Add your spinach mixture and cook for around 2 more minutes or until desired thickness is reached.

Serve over your favorite pasta and top with remaining parmesan.