Fill a large pot with water and add a generous pinch of salt. Bring to a boil. Cook pasta until al dente, about 8-10 minutes, and drain but reserve a cup of pasta water.

Heat olive oil in a large skillet over medium heat. Sauté sliced mushrooms for 5-7 minutes until golden brown.

Stir in minced garlic and sauté for 1 minute until fragrant.

Add fresh spinach and cook for 2-3 minutes until wilted.

Pour in heavy cream and reduce heat to medium-low. Let it simmer for 2-3 minutes, then mix in Parmesan cheese.

Toss drained pasta into the skillet and stir to coat. Add reserved pasta water if needed for creaminess.

Taste and adjust seasoning with salt and pepper. Serve warm, garnished with more Parmesan and herbs.