Cook the pasta in salted water until al dente, according to the package instructions. Drain and set aside.

Heat olive oil and butter in a Dutch oven over medium heat. Add the onion and sauté for 2 to 3 minutes until translucent and slightly browned.

Add the garlic and mushrooms and sauté for about 3 minutes until the mushrooms have released their liquid.

Increase the heat to medium-high and continue to sauté for an additional 3 to 4 minutes, or until most of the liquid has cooked off and the mushrooms are lightly browned.

Season with salt and pepper and add the vegetable broth.

Reduce the heat to medium-low and add the cream, ½ cup shredded parmesan, Italian seasoning, smoked paprika, and red pepper flakes. Cook for 2 minutes, stirring until combined. Let the sauce simmer for about 1 minute.

Add the drained pasta and toss to combine.

Add the spinach and toss the spinach with the warm pasta until wilted.

Add the remaining parmesan and remove from the heat.

Serve with extra red pepper flakes and parmesan on the side.