Start by bringing a large pot of water to a boil. Add a tablespoon of salt to enhance the pasta’s flavor. Cook the pasta according to the package instructions until it’s just under al dente. Remember, it will finish cooking in the sauce.

While the pasta cooks, heat two tablespoons of olive oil in a large, deep skillet over medium heat. Add the minced garlic and cook until it becomes fragrant, about 1 minute.

Add the sliced mushrooms to the skillet, seasoning them with salt and pepper. Stir occasionally, allowing the mushrooms to cook until they turn golden and tender, approximately 8 minutes.

Add the spinach to the skillet with the mushrooms, allowing it to wilt and meld into the mixture.

Once the spinach has wilted, pour in the half-and-half and bring the mixture to a gentle boil. Reduce the heat and let it simmer until the sauce slightly thickens, about 4 minutes.

Once the pasta is slightly undercooked, reserve about half a cup of the pasta cooking water and then drain the pasta.

Combine the drained pasta with the sauce in the skillet, along with the chopped parsley and grated Parmesan cheese. Toss everything together until well combined.

Gradually add half of the reserved pasta water, continuing to toss the pasta until it’s well coated and finishes cooking. If the sauce is too thick, adjust the consistency by adding more pasta water as needed.

Taste the dish and season with salt and pepper as desired.

Serve immediately, paired ideally with a light salad and crusty bread for a complete and satisfying meal.