Begin by boiling water in a large pot with a pinch of salt. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté for about 5 minutes until golden brown.

Toss in the minced garlic and continue cooking for another minute.

Stir in the fresh spinach, cooking just until it wilts, about 2-3 minutes.

Pour in the heavy cream, stirring constantly. Gradually add the grated Parmesan cheese and mix until it melts and combines into a creamy sauce.

Toss the cooked pasta into the creamy sauce, making sure every piece is well-coated. Season with salt and pepper to taste.

Dish up your warm Parmesan Spinach Mushroom Pasta on plates, garnished with extra Parmesan if desired.