Roast the garlic

• Preheat the oven to 200 °C.
• Cut the top off the garlic head, drizzle with a little olive oil and wrap in foil or place in a small baking dish.
• Roast until the cloves are soft and golden.

Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente, then drain, keeping a little cooking water.

Sauté onion and mushrooms

• Heat the olive oil in a frying pan and soften the red onion.
• Add the sliced mushrooms and cook until golden.
• Season with salt, pepper and fresh thyme.

Make it creamy

• Squeeze the roasted garlic cloves into the pan and stir.
• Add the cream cheese and a splash of pasta water, stirring until smooth and creamy.

Finish with spinach and pasta

• Stir in the baby spinach until wilted.
• Add the drained pasta and toss to coat in the sauce.
• Serve immediately with extra pepper.