In a large pot, bring salted water to a rolling boil. Add your pasta and cook until al dente, about 8–10 minutes. Reserve 1 cup of the pasta water before draining and setting the pasta aside.

While the pasta cooks, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the baby bella mushrooms, sautéing them for 5–7 minutes until golden brown and fragrant.

Add finely chopped shallots and minced garlic to the skillet. Sauté for an additional 2–3 minutes until shallots are translucent and garlic is fragrant. Pour in the vegetable broth, season with salt and pepper, and let it simmer for about 5–6 minutes until slightly reduced.

Lower the heat to medium-low and gradually stir in the heavy cream. Allow it to warm gently for 2–3 minutes. Add the fresh spinach and stir until wilted, then squeeze in the fresh lemon juice.

Add the drained pasta to the skillet and toss everything together. If the sauce is too thick, mix in some reserved pasta water to reach desired consistency.

Plate the creamy pasta and sprinkle with freshly grated Parmesan cheese and chopped parsley. Serve immediately while hot.