Boil a large pot of salted water. Add 8 oz of pasta once boiling and cook 8–10 minutes until al dente. Reserve ½ cup pasta water and drain.

In a large skillet, heat 1 tablespoon of olive oil or butter over medium heat. Sauté 8 oz of sliced mushrooms for 6–7 minutes until golden brown and tender.

Stir in 3 cloves minced garlic, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook for 1 minute until the garlic becomes fragrant. Add 3–4 cups fresh spinach and stir until wilted, about 2–3 minutes.

Pour in ½ cup heavy cream and ¼ cup grated Parmesan cheese, stirring to combine. Allow to simmer for 2–3 minutes to thicken.

Add the drained pasta to the skillet, tossing gently to coat. Mix in reserved pasta water gradually until desired consistency is reached.

Remove from heat and serve in bowls. Garnish with additional grated Parmesan cheese.