Mushroom pasta with Côvo Reserva Goat Cheese

16 ounces uncooked whole wheat farfalle pasta 2 tablespoons butter 2 tablespoons oil 24 ounces fresh mushrooms, sliced 1/4 cup minced garlic or shallots, or a combination of both a splash of white wine (about 1/3 cup) 1/2 cup heavy whipping cream 1 teaspoon salt 1 cup chicken or vegetable broth (as needed) 1/4 cup grated Parmesan cheese 2 cups spinach, chopped 6 ounces Côvo Reserva