• Before starting, bring a large pot of salted water to a boil over high. Wash and dry all produce.
• Once water is boiling, add linguine. Cook uncovered for 10-12 min, stirring occasionally, until tender but still firm to the bite.
• Reserve 1 cup (2 cups) pasta water.
• Strain linguine, then return to the pot, off heat.

• Meanwhile, peel, then finely chop shallot.
• Thinly slice mushrooms.
• Roughly chop spinach.

• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
• Add shallots. Cook for 2-3 min, stirring often, until shallots are softened. 
• Add sausage, mushrooms and 1/4 tsp (1/2 tsp) garlic salt. Cook for 2-3 min, stirring occasionally, breaking up sausage into smaller pieces, until mushrooms begin to soften. 
• Add soy sauce. Cook for 2-3 min, stirring often, until mushrooms are tender and sausage is cooked through.** Season with pepper. 

• Reduce heat to medium.
• Stir cream cheese into sausage-mushroom-shallot mixture. Cook for 1-2 min, stirring often, until cream cheese melts.
• Add cream sauce base and 1/4 cup (1/2 cup) reserved pasta water. Cook for 2-3 min, stirring often, until sauce thickens slightly. (TIP: for a looser consistency, add 1/4 cup reserved pasta water at a time until desired consistency is reached).
• Add spinach. Stir for 1-2 min, until wilted.

• Into the pot with linguine, pour mushroom Alfredo sauce. Toss to combine.

• Divide mushroom Alfredo linguine between bowls.
• Sprinkle with Parmesan.
• Sprinkle chili flakes over top.

If you've opted to add sausage, when shallots are softened, add sausage, mushrooms and 1/4 tsp (1/2 tsp) garlic salt. Cook for 2-3 min, stirring occasionally, breaking up sausage into smaller pieces, until mushrooms begin to soften. Add soy sauce. Cook for 2-3 min, stirring often, until mushrooms are tender and sausage is cooked through.** Continue with recipe as written.