Begin by bringing a large pot of salted water to a rolling boil over high heat. Add pasta and cook according to package instructions for about 8-10 minutes, or until al dente. Once cooked, drain the pasta in a colander.

While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until they turn golden brown and begin to release their juices.

Add minced garlic and cook for an additional minute, stirring continuously until fragrant.

Add fresh spinach to the skillet and cook for about 2-3 minutes until wilted.

Pour in heavy cream and reduce heat to low. Simmer gently for 3-5 minutes until slightly thickened. Stir in grated Parmesan cheese until fully melted.

Carefully add the drained pasta to the skillet, tossing to combine and ensure each noodle is well-coated. Add reserved pasta water if sauce is too thick.

Taste and adjust seasoning with salt and pepper. Serve hot, garnished with extra Parmesan or fresh basil.