Cheesy Spinach and Mushroom Spaghetti Toss

I came to this recipe through sheer laziness. Jeremy had an evening class. I had a late lunch. "I'm just not going to make dinner tonight. Cereal, it is! *SIGH* I know I should cook something...anything!" I was torn. So when all else fails, pasta it is.

Cheesy Spinach and Mushroom Spaghetti Toss

Serves: 4

Ingredients:

1/2 lb Thin Spaghetti

1 tablespoon Olive Oil
1 clove Garlic, minced, more to taste  
1 can (14.5 Oz.) Diced Tomatoes, Undrained  
1 pinch Sugar (generous)  
1 dash Salt  
1 dash Ground Cayenne Pepper  
½ teaspoons Dried Sweet Basil  
⅓ cups Crumbled Feta Cheese  
¼ cups Heavy Cream  
¼ cups Whole Milk, For Thinning, Maybe Less  
½ cups Sliced Mushrooms, Heaping  
3 whole Handfuls Of Baby Spinach

Directions:

Prepare pasta as directed on the package.
Heat a large skillet over medium heat. Add oil. Shake to coat skillet. Add minced garlic. Cook 1 minute, until fragrant. Pour in the diced tomatoes. Add the sugar, salt, cayenne pepper and basil. Stir lightly to combine. Let cook 2–3 minutes.
Next, add the feta cheese. Stir and allow cheese to melt. When melted, add all the cream. Shake the pan to mix. Begin pouring milk in by tablespoonfuls, until desired consistency is reached. You do not want it to be too thick, but not too thin either. You want it to cling well to the pasta.
Add the mushrooms, cook until tender, about 3 minutes. Stir occasionally.
Lastly, turn off the burner, add in the spinach. Stir to combine. Allow spinach to wilt. Immediately toss in the drained spaghetti. Sprinkle with more basil. Serve immediately.