Add evoo to pan, add onion, garlic and mushrooms (season with salt, pepper, basil and oregano) add 1 this of butter cook until mushrooms are tender and there is still some slight water in the pan from vegetables

Add all liquids (stock, cream and squirt of ranch) and parm/Romano cheese

Should be a bit watery, simmer on low until thickens half way (u want it to be a little watery because you will be adding the pasta and it will soak up the sauce)

Half way through the sauce cooking start cooking the pasta (al dente) )if u over cook the pasta it will be mush by the time you add it to the sauce and eat it)

Add spinach to sauce half way through the cooking process of the pasta (if you add it to soon it comes brown and mushy) you want it slightly wilted when u add the pasta to the dish because it is going to continue to cook

Drain and add pasta to pot (best if both pasta and sauce us hot it mixes better)

Plate and enjoy