In a large skillet over medium heat melt the butter. Add the garlic and tomato paste. Cook until fragrant.
Add the mushrooms and tomatoes and cook until the 'shrooms are tender and the tomatoes start to burst, about 5 minutes
Add the heavy cream, parmesan, salt, pepper, and red pepper flakes
Bring to a simmer.
Add the spinach and toss to coat. Cook until sauce thickens and spinach is wilted, about 5 minutes.
Optional: Garnish with chiffonaded basil leaves.
Enjoy.