In a large skillet, melt 2 tablespoons of butter over medium heat. Allow it to froth lightly but not brown, ensuring it remains clear as you then add 3 minced garlic cloves. Sauté the garlic for about 1-2 minutes, stirring frequently until fragrant and golden.

Stir in 2 tablespoons of tomato paste into the skillet, blending it thoroughly with the garlic and butter. Cook for an additional 1-2 minutes, allowing the mixture to warm and deepen in color.

Introduce 8 ounces of cleaned baby bella mushrooms to the skillet. Toss them gently to coat in the buttery sauce. Cook for about 5-7 minutes, stirring occasionally, until they are well browned and tender.

Now, add 1 cup of halved cherry tomatoes to the skillet, stirring them in with the browned mushrooms. Sauté for about 3-5 minutes until the tomatoes are softened and start to burst.

Pour in 1 cup of heavy cream, stirring to combine all the ingredients well. Bring the mixture to a gentle simmer over medium heat, allowing it to thicken slightly.

Sprinkle in 1 cup of freshly grated Parmesan cheese, stirring until it melts into the sauce. Season with kosher salt, black pepper, and crushed red pepper flakes to taste.

Gently fold in 2 cups of fresh spinach, cooking just until wilted—about 1-2 minutes.

Once everything is combined and heated through, remove from the heat. Garnish with thinly sliced fresh basil.