Bring a large pot of salted water to a rolling boil, then add pasta and cook until just under al dente, about 8-10 minutes. Drain pasta and reserve ½ cup of cooking water.

In a large skillet, heat olive oil over medium heat until shimmering, then add minced garlic and sauté for about 1 minute until fragrant.

Stir in sliced mushrooms, season with salt and pepper, and sauté for about 8 minutes until golden brown and tender.

Fold in the fresh spinach and cook for 2-3 minutes until wilted.

Pour in the half-and-half and bring to a gentle boil, then reduce heat and simmer for 4 minutes until sauce thickens.

Mix in the drained pasta, add Parmesan cheese and chopped parsley, and stir until well combined.

Adjust the sauce consistency with reserved pasta water if necessary, and season with additional salt and pepper to taste.

Serve immediately, garnished with extra Parmesan cheese if desired.