Start by bringing a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve ½ cup pasta water, then drain and set aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

Add sliced mushrooms and cook for 5-7 minutes until golden brown and tender.

Add fresh spinach and cook for about 2 minutes until it wilts down.

Pour in heavy cream, stirring gently; allow mixture to simmer for 3-4 minutes until slightly thickened.

Combine the drained pasta with the cream sauce and vegetables, tossing together with reserved pasta water until desired consistency is reached.

Stir in freshly grated Parmesan until melted. Adjust seasoning with salt and pepper and allow to simmer for another minute before serving.