1. Start by bringing a large pot of salted water to a boil. Cook the pasta according to the package instructions until it’s al dente, then drain it, reserving a bit of the cooking water for later.

2. In a large skillet, heat the olive oil or butter over medium heat. Add the sliced mushrooms and sauté them for 5-6 minutes, stirring occasionally, until they’re golden brown and tender.

3. Once the mushrooms are cooked, stir in the minced garlic and cook for about 1 minute, until fragrant. Then, add the fresh spinach and sauté it for 2-3 minutes, until it’s wilted and incorporated into the mushroom mixture.

4. Reduce the heat to low and pour in the heavy cream. Add the salt, black pepper, and grated Parmesan cheese. Stir the mixture until the cheese has melted and the sauce is smooth and creamy.

5. Add the cooked pasta to the skillet and toss it gently to coat everything in the creamy mushroom spinach sauce. If the sauce seems too thick, gradually add a bit of the reserved pasta water to thin it out and achieve the desired consistency.