Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

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

Stir in minced garlic and cook for 1-2 minutes until fragrant. Add spinach and cook for another 2-3 minutes until wilted.

Pour in heavy cream and stir in grated Parmesan cheese. Simmer gently for about 3-4 minutes.

Add drained pasta to the skillet and toss gently to combine with the sauce. Cook for another 1-2 minutes on low heat.

Serve immediately, garnished with extra Parmesan cheese and fresh herbs if desired.