In a large skillet, cook the mushrooms, paprika, salt, Italian seasoning, and black pepper in sun-dried tomato oil over medium heat for 4 to 5 minutes until softened.

While the mushrooms cook, boil the noodles according to the directions for al dente. Drain and set aside.

Push the mushrooms to the outside edge of the pan, reduce the heat to medium-low, and add the basil oil and butter.

Add the minced garlic, shallots, sun-dried tomatoes, tomato paste, Italian seasoning, paprika, salt, and dry basil. Stir well and cook for 2 minutes until fragrant.

Add the flour and stir until combined.

Add the vegetable broth, heavy cream, and spinach. Stir and cook for 5 minutes until the sauce begins to thicken and the spinach wilts.

Add the parmesan cheese and stir until creamy. Fold in the pasta. Serve garnished with fresh basil.