Wine, Whiskey and mushroom pasta

Ingredients

24 ounces sliced mushrooms (we used baby Portobellos)
2 Tablespoons Olive Oil
Kosher Salt
Black Pepper
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Large Onion, Peeled And Sliced
1 cup Dry White Wine
3/4 cups Brandy/Whiskey (we used Jack Daniels)
1/2 cup Chicken Broth
1 cup Heavy Cream (Fat-Free Half & Half worked for us)
Half bag of fresh spinach - loosely chopped
Salt and Pepper, to taste
12 ounces shaped pasta - cooked Al Dente (reserve a cup of the pasta water - just in case you need it to adjust sauce consistency later)
Fresh grated Parmesan cheese

Directions

Preheat oven to 375 degrees. Drizzle mushrooms with a little olive oil, then sprinkle with salt and pepper. Roast for 20 to 25 minutes, or until golden brown. Set aside.  (This really brought out the flavor of the mushrooms!)
In a large pot, heat additional olive oil along with the butter over medium heat. Add the sliced onions and sauté for a few minutes. Pour in wine and brandy/whiskey and simmer a couple minutes.  Pour in broth and allow the liquid to reduce for a couple of minutes. Stir in cream and reduce heat to low. Add mushrooms, salt, and pepper, and simmer until sauce thickens.
Toss in cooked pasta, using a little hot pasta water if sauce needs a little thinning. Taste for seasonings and add accordingly.  Toss in fresh spinach, stir until spinach is just wilted.  Top each serving with Parmesan cheese and serve.