Bring a large pot of salted water to a boil. Add 8 ounces of your preferred pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Before draining, reserve ½ cup of the pasta water in a small bowl. Drain the pasta in a colander, then set aside while you focus on the sauce.

In a large skillet, heat 1 tablespoon of olive oil or butter over medium heat. Once hot, add 8 ounces of sliced mushrooms and cook for about 6-7 minutes, stirring occasionally until they turn golden and tender.

Stir in 3 minced garlic cloves, ½ teaspoon of salt, and ¼ teaspoon of black pepper into the skillet with the mushrooms. Cook for an additional 1-2 minutes until the garlic is fragrant, then add 3-4 cups of fresh spinach. Stir occasionally until the spinach is wilted, about 2-3 minutes.

Pour in ½ cup of heavy cream or half-and-half into the skillet with the mushroom and spinach mixture. Stir in ¼ cup of grated Parmesan cheese, allowing the ingredients to meld as they simmer together for 2-3 minutes.

Once your creamy sauce is ready, gently add the drained pasta to the skillet. Toss the pasta until well coated, adding the reserved pasta water a little at a time until you reach the desired consistency.

Spoon the Spinach Mushroom Pasta onto serving plates and garnish with extra grated Parmesan if desired. Serve warm and enjoy the delightful combination of flavors.