Serve in wide, shallow bowls for presentation., Top with freshly grated Parmesan or torn basil leaves., Optional toppings: toasted pine nuts or crispy breadcrumbs for texture., Avoid overcrowding mushrooms while sautéing for better browning., Wilt spinach quickly to retain bright color and texture., Toss pasta in sauce off the heat to prevent overcooking., Use freshly minced garlic for best flavor., This recipe is flexible: swap kale for spinach, use gluten-free pasta for gluten-free option, coconut milk and nutritional yeast for dairy-free/vegan., Add crushed red pepper flakes for mild heat., Add cherry tomatoes or roasted red peppers for seasonal variation., Store leftovers in airtight container in fridge up to 3 days., Reheat gently over low heat, adding splash of cream or milk if sauce is thick., Cream sauces do not freeze well; best enjoyed fresh or refrigerated.