Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.

Reserve 1 cup of pasta water, then drain the pasta in a colander.

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

Add minced garlic and cook for an additional minute until fragrant.

Stir in the fresh spinach and cook until wilted.

Pour in the heavy cream and bring to a simmer. Add the grated Parmesan cheese, stirring until melted and smooth.

Season with salt and black pepper to taste.

Add the drained pasta to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to reach desired consistency.

Serve immediately, garnished with additional Parmesan cheese if desired.