In a large pot, bring salted water to a rolling boil over high heat. Add your choice of pasta and cook according to the package instructions until al dente, usually around 8–10 minutes. When the pasta is cooked, drain it thoroughly and set aside, allowing the steam to escape to prevent sticking.

In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1.5 cups of sliced mushrooms and sauté for 5–7 minutes, stirring occasionally, until they turn golden brown and tender.

Stir in 3 minced garlic cloves to the skillet and sauté for about 30–60 seconds until fragrant. Then, add 1 cup of fresh spinach to the mix and cook just until it wilts—approximately 2 minutes.

Pour in 1 cup of heavy cream into the skillet, raising the heat slightly to bring it to a gentle simmer. Stir continuously as the cream heats, and add 0.5 cup of freshly grated Parmesan cheese, mixing until it melts and creates a smooth, velvety sauce.

Once the sauce is smooth and creamy, add the cooked pasta to the skillet. Toss everything together gently, ensuring each piece of pasta is well-coated with the sauce. Season with salt and black pepper to taste.

Remove the skillet from the heat and garnish your dish with fresh basil and extra Parmesan if desired. Serve immediately while the pasta is warm.