Bring a large pot of salted water to a rolling boil, add pasta and cook until al dente, about 8-10 minutes. Drain, reserving a cup of pasta water.

In a large skillet, heat olive oil over medium heat. Add mushrooms and sauté for 5-7 minutes until golden brown.

Add minced garlic to the skillet and cook for an additional minute until fragrant.

Stir in fresh spinach and cook for about 2 minutes until wilted.

Pour in heavy cream, reduce heat to low, and let simmer. Stir in grated Parmesan until melted.

Add drained pasta to the skillet, toss to combine, and adjust the sauce consistency with reserved pasta water if necessary.

Season with salt and pepper to taste, serve warm, and enjoy!