Bring a large pot of salted water to a rolling boil over high heat. Add your chosen pasta, and cook according to package instructions, aiming for al dente (about 1-2 minutes short of recommended time).

Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add 6 minced garlic cloves and sauté for about 1 minute, or until fragrant and golden.

Add 1 pound of sliced cremini mushrooms to the skillet, seasoning with salt and pepper. Sauté for approximately 8 minutes until they are golden brown and tender.

Incorporate 8 ounces of fresh spinach into the mixture, stirring well. Cook for another 1-2 minutes, just until the spinach wilts.

Pour in 2¼ cups of half-and-half, increasing the heat slightly to bring the mixture to a gentle boil. Allow it to simmer for about 4 minutes.

Drain the pasta, reserving a half cup of the starchy pasta water. Add the drained pasta to the skillet along with 1 cup of freshly grated Parmesan cheese and 2 tablespoons of chopped parsley.

Taste the creamy spinach mushroom pasta and adjust with salt and pepper as needed. Plate your beautiful pasta immediately, garnishing with more parsley if desired.