Begin by boiling water in a large pot. Add spaghetti or linguine and cook according to package instructions until al dente, typically 8-10 minutes. Drain and set aside.

In a large pan, heat olive oil over medium heat. Once hot, add minced garlic and sauté until fragrant, about 30 seconds.

Add sliced mushrooms to the pan. Cook until softened and beginning to caramelize, stirring occasionally, for about 4-5 minutes.

Stir in fresh spinach. Cook until wilted, which should take only about 2-3 minutes.

Pour in heavy cream and bring to a gentle simmer.

Stir in grated Parmesan cheese until fully combined and creamy.

Add salt and black pepper to taste, mixing well.

Finally, add the drained pasta to the sauce, tossing gently until every strand is coated.