Begin by bringing a large pot of salted water to a vigorous boil. Add your favorite pasta and cook until just under al dente, usually 8 to 10 minutes. Reserve ½ cup of pasta water, then drain the pasta.

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

Add the sliced cremini mushrooms and season with salt and pepper. Cook for about 8 minutes, stirring occasionally, until golden brown.

Stir in the fresh spinach and cook until wilts, about 2 to 3 minutes.

Pour in 2¼ cups of half-and-half and bring to a boil over medium heat. Reduce heat to low and simmer for about 4 minutes.

Add the drained pasta, reserved pasta water, Parmesan cheese, and chopped parsley. Toss to combine.

If the sauce is too thick, add more reserved pasta water to adjust consistency. Taste and adjust seasoning with salt and pepper.

Serve in warm bowls, garnished with additional parsley if desired. Enjoy!