Bring a large pot of salted water to a boil over high heat. Add your choice of pasta and cook for 8–10 minutes, or until al dente. Drain and reserve a cup of pasta water.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 8 ounces of sliced mushrooms and sauté for 5–7 minutes until golden brown.

Add 3 minced garlic cloves to the skillet, sauté for an additional minute until fragrant.

Stir in 4 cups of fresh spinach and cook for 2–3 minutes until wilted.

Pour in 1 cup of heavy cream and bring to a gentle simmer. Stir in ½ cup of grated Parmesan cheese and cook for 3–4 minutes until creamy.

Add the cooked pasta to the skillet, tossing to coat. If too thick, add reserved pasta water.

Season with salt and pepper. Serve warm, garnished with fresh basil or additional Parmesan if desired.