Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your pasta of choice, stirring occasionally, and cook for about 8-10 minutes until al dente. Once cooked, drain the pasta but do not rinse.

In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the fresh mushrooms, stirring frequently, and sauté for 5-7 minutes until golden brown.

Stir in 2 minced garlic cloves, cooking for about 1 minute until fragrant.

Add a handful of fresh spinach to the skillet, stirring continuously for about 2-3 minutes until wilted.

Pour in 1 cup of heavy cream while stirring gently. Bring to a simmer over medium heat, then stir in ½ cup of grated Parmesan cheese until melted.

Add the drained pasta to the skillet, tossing to ensure every piece is well coated. Cook for an additional 1-2 minutes.

Taste and adjust seasoning with salt and freshly ground pepper as needed. Serve warm.