Heat the oil in a large saute pan, add the shallots and cook over a low to medium heat for about 5 minutes or until the shallots are soft.

Bring a large saucepan of water to the boil and add the pasta, cook until the pasta is almost cooked.

Add the butter to the pan then add half the mushrooms. Cook over medium heat until the mushrooms release their juices. As soon as those mushrooms are cooked move them to one side of the pan then add the remaining mushrooms.

Add the garlic and thyme and cook for another minute or two. Season with salt and pepper.

Now slowly pour in the cream, let it bubble up then add about two tablespoons of water from the cooking pasta and stir well. This will help the sauce stick to the pasta.

Next stir in the cheese. As soon as the cheese has melted turn off the heat.

Now add in the spinach, add half first. Once it has wilted add the remaining spinach.

Drain the pasta then add it to the sauce, tossing gently.

Once the pasta is covered in the sauce add the toasted pinenuts.

Serve immediately with a garnish of chopped parsley, some extra grated cheese and some freshly cracked black pepper.