Part 5/11:
Once the pasta has absorbed the flavors and the mushrooms have cooked down, a handful of spinach is stirred in to wilt. To finish, the host suggests garnishing with fresh basil ribbons and a squeeze of lemon juice, elevating the dish’s freshness. Despite the use of coconut milk, the flavor blends seamlessly, offering a comfort-food experience reminiscent of traditional cream-based pastas.