Bring a large pot of salted water to a rolling boil over high heat. Add your favorite pasta, cooking until just under al dente, about 1-2 minutes less than the package directions indicate. Drain the pasta while reserving about a cup of pasta water for later use.

In a deep skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add 6 minced garlic cloves and sauté for about 1 minute until fragrant and lightly golden.

Stir in 1 pound of sliced cremini mushrooms, seasoning with salt and pepper to taste. Cook for about 8 minutes until golden brown.

Add 8 ounces of fresh spinach to the skillet, stirring until it wilts down, about 2-3 minutes.

Pour in 2¼ cups of half-and-half, stirring gently. Simmer for about 4 minutes, thickening slightly.

Add the drained pasta, 1 cup of freshly grated Parmesan cheese, and chopped parsley. Toss until well-coated, adjusting with reserved pasta water as needed.

Taste and adjust seasoning with additional salt and pepper if necessary. Serve immediately, garnished with extra Parmesan.