Add 1 tablespoon of butter and olive oil to a large sauté pan over medium heat. Add the mushrooms and cook until caramelized and brown, about 5-6 minutes. Add the garlic and spinach. Sprinkle with a generous amount of salt and pepper. Cook until the spinach has wilted, about 3-4 minutes. Add the remaining 2 tablespoons of butter and stir until melted. Pour in the white wine and vegetable broth. Bring to a boil and stir in the slurry. Reduce the heat to a simmer and sprinkle in the crushed red pepper. Cook until thickened and reduced, about 10 minutes.
While the sauce is reducing, bring a large pot of salted water to a rolling boil. Add the pappardelle pasta and cook until al dente. Drain and set aside.
Add the heavy cream and 1/4 cup of parmesan to the sauce and cook for an additional 2 minutes or until the cheese has melted. Then, add the pappardelle pasta to the pan with the sauce and toss to combine.
Top the pasta with additional parmesan cheese, basil, pine nuts and fresh burrata. Serve immediately and enjoy!