Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and arrange the halved cherry tomatoes in a single layer.

Roast the tomatoes for about 12 minutes, or until softened and beginning to caramelize around the edges.

Meanwhile, bring a large pot of salted water to a boil. Cook the fettuccini according to package directions until al dente. Reserve about 1 cup of pasta water, then drain.

Melt the butter in a large skillet over medium heat.

Add the sliced mushrooms and cook for 3–4 minutes, until they begin to soften and lightly brown.

Add the spinach and sun-dried tomatoes. Continue cooking until the spinach has wilted.

Sprinkle the flour over the vegetables and stir until everything is evenly coated. Cook for about 1 minute to remove the raw flour taste.

Slowly pour in the broth while whisking continuously. Add the heavy cream and stir until smooth.

Gradually stir in the Parmesan. Reduce the heat to low and gently simmer until the sauce begins to thicken.

Blend the Tuscan-style mushroom mixture briefly until mostly smooth, then stir it into the sauce.

Add the cooked pasta and toss gently until the Creamy Tuscan Mushroom Sauce Fettuccini is evenly coated. Add a splash of reserved pasta water, cream, or milk if you prefer a thinner sauce.

Season with salt and freshly ground black pepper. Top with the roasted cherry tomatoes and serve warm.