Begin by bringing a large pot of salted water to a rolling boil. Add your preferred pasta and cook until al dente, typically around 8-10 minutes. Reserve a cup of pasta water before draining.

In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté for 5-7 minutes until golden brown and tender.

Add minced garlic to the skillet and sauté for another minute, stirring frequently.

Stir in fresh spinach and cook until it wilts, about 2 minutes.

Pour in the heavy cream, increase heat slightly, and bring to a gentle simmer. Add Parmesan cheese and stir until melted.

Add the drained pasta to the skillet, tossing gently to coat. If the mixture is too thick, add reserved pasta water until creamy.

Season with salt and pepper to taste, then serve warm, garnished with fresh basil.