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

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 the minced garlic and cook for another minute until fragrant.

Stir in the fresh spinach and cook until wilted.

Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper.

Add the cooked pasta to the skillet and toss to coat in the sauce. Cook for an additional 2-3 minutes to heat through.

Serve immediately, garnished with extra Parmesan cheese if desired.