Linguines Alfredo crémeuses aux champignons

Meanwhile, peel, then finely chop shallot. Thinly slice mushrooms. Roughly chop spinach.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add shallots. Cook, stirring often, until softened, 2-3 min. Add mushrooms and 1/4 tsp (1/2 tsp) garlic salt. Cook, stirring occasionally, until mushrooms begin to soften, 2-3 min. Add soy sauce. Cook, stirring often, until mushrooms are tender, 2-3 min. Season with pepper.

Reduce heat to medium. Stir cream cheese into mushroom shallot mixture. Cook, stirring often, until cream cheese melts, 1-2 min. Add cream. Cook, stirring often, until sauce thickens slightly, 2-3 min. Add spinach. Stir until wilted, 1-2 min. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.

Pour mushroom Alfredo sauce into the pot with linguine, then toss to combine.