One-Pot Creamy Mushroom and Spinach Macaroni

1.Heat the olive oil and butter in a large pot or Dutch oven over medium-high heat.

2.Add the sliced mushrooms and cook for 5-7 minutes until browned and moisture has evaporated.

3.Stir in the onion and cook for 3 minutes until translucent, then add the minced garlic and thyme, cooking for 1 minute until fragrant.

4.Add the dry macaroni and vegetable broth to the pot, ensuring the pasta is submerged.

5.Bring to a boil, then reduce heat to low, cover, and simmer for 8-10 minutes, or until the pasta is al dente and most of the liquid is absorbed.

6.Stir in the heavy cream and Parmesan cheese, cooking for 2 minutes until the sauce thickens and coats the pasta.

7.Fold in the fresh spinach and stir until just wilted.

8.Season generously with salt and black pepper before serving hot.