1. Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set it aside.

2. Sauté Mushrooms: Heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 6 to 8 minutes, stirring occasionally, until they’re browned and most of the liquid has evaporated.

3. Add Aromatics: Reduce the heat to medium and add the diced onion to the skillet. Cook for 2 to 3 minutes, until the onion is softened. Then, stir in the minced garlic, salt, pepper, and Italian seasoning. Cook for an additional 30 seconds, allowing the flavors to bloom.

4. Build the Sauce: Pour in the chopped sun-dried tomatoes and the vegetable or chicken broth. Simmer for 2 minutes, then reduce the heat to low. Slowly pour in the heavy cream, stirring continuously, and allow the sauce to simmer for 2 to 3 minutes, until it’s slightly thickened.

5. Finish the Dish: Stir in the grated Parmesan cheese until it’s melted and well incorporated. Add the baby spinach and toss gently until the spinach is wilted. Finally, add the cooked pasta and toss everything together, adding a splash of the reserved pasta water if needed to reach your desired sauce consistency.

6. Serve and Enjoy: Taste the Creamy Tuscan Mushroom Pasta Skillet and adjust the seasoning as needed. Serve hot, garnished with fresh basil, a sprinkle of red pepper flakes, and extra Parmesan cheese if desired.