In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water.

In a large skillet over medium heat, heat the olive oil. Add the sliced mushrooms and sauté for about 5-7 minutes, stirring occasionally, until they are golden brown and tender.

Stir in the minced garlic and cook for an additional minute, until fragrant.

Reduce heat to low and pour in the heavy cream, mixing it in with the mushrooms. Allow it to simmer gently for about 2-3 minutes.

Gradually add the grated Parmesan cheese, stirring continuously until the cheese melts and the sauce thickens. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

Fold in the fresh spinach and cook until wilted, about 1-2 minutes.

Toss the cooked pasta into the sauce mixture, ensuring all the pasta is evenly coated. Season with salt and pepper to taste.

Divide among plates and sprinkle with additional Parmesan or crushed red pepper, if desired. Enjoy!