Start by bringing a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente, usually around 8-10 minutes. Reserve about a cup of pasta water before draining, then set aside.

In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant and slightly golden.

Add the sliced Cremini mushrooms to the skillet, season with a pinch of salt and pepper, and cook for about 8 minutes until golden brown and tender.

Gently fold in the fresh spinach, cooking for 2-3 minutes until it wilts down.

Pour in 2¼ cups of half-and-half and bring the mixture to a gentle boil. Reduce heat and let it simmer for about 4 minutes.

Remove the skillet from heat and stir in the drained pasta along with 1 cup of freshly grated Parmesan cheese. Mix thoroughly and adjust consistency with reserved pasta water if needed.

Season with additional salt and pepper to taste, and sprinkle with chopped flat-leaf parsley before serving.