Fill a large pot with water and add a generous amount of salt. Bring it to a rolling boil over high heat. Once boiling, add your chosen pasta and cook according to package instructions until just under al dente—usually about 2 minutes less than the suggested time—then drain and set aside, reserving ½ cup of pasta water for later.

In a large skillet, heat a drizzle of extra-virgin olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, stirring frequently to prevent burning.

Add sliced cremini mushrooms to the skillet and season with salt and black pepper to taste. Cook for about 8 minutes, stirring occasionally, until the mushrooms are golden brown and tender.

Once the mushrooms are cooked, stir in fresh spinach and cook for about 2–3 minutes until wilted.

Pour in half-and-half and bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 4 minutes, stirring occasionally.

Carefully add the drained pasta to the skillet and toss to combine with the creamy sauce. Add reserved pasta water as needed to achieve desired consistency.

Toss in freshly grated Parmesan cheese and chopped flat-leaf parsley. Mix well until cheese melts into the sauce.

Taste your pasta dish and adjust the seasoning with more salt and black pepper if needed. Plate your creamy pasta and serve immediately.