Cook the pasta in a large pot of salted water until al dente, usually about 8-10 minutes. Drain and set aside.
Sauté sliced mushrooms in olive oil in a skillet over medium heat for 5-7 minutes until golden brown.
Add minced garlic and cook for 1 minute until fragrant.
Incorporate fresh spinach and stir until wilted, about 2-3 minutes.
Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and sauce thickens.
Combine drained pasta with the sauce, tossing gently to coat.
Season with salt and pepper, serve warm.
