Soak the tomatoes in boiling water for 10min to re-hydrate. After that time chop them nice and small.
Place a tablespoon of butter on a pan over medium heat and use it to sauté the mushrooms. Only add a few at a time; enough to cover the base of the pan. Also let them stay still for a couple minutes before turning them over so they get a chance to become golden. Along with the mushrooms add the thyme sprigs to give the flavour.
Remove the mushrooms from the pan and continue cooking the remaining mushrooms in more butter until they're all golden. Remove the mushrooms from the pan and also remove the twigs from the thyme.
Start cooking your pasta in plenty salty water. When it's 3 minutes away from being ready continue with the sauce.
Place the 50g of butter on a pan over medium heat. It's ready and brown as soon as it stops sizzling.
Immediately add the mushrooms, dry tomatoes and garlic. Stir for a minute. Add salt and pepper.
Add the spinach and stir until it has wilted, about 30 seconds.
Drain the pasta and pour it onto the sauce. Mix so the pasta is covered in the brown butter and serve immediately with toasted almonds and freshly grated Parmesan cheese.