Cook the Pasta: Begin by bringing a large pot of salted water to a boil over high heat. Add your pasta to the water and cook according to package instructions until al dente, usually about 8-10 minutes. Before draining, reserve about a cup of the pasta water, then drain the pasta and set it aside while you work on the sauce.

Prepare the Mushrooms: In a large nonstick skillet, heat the olive oil over medium-high heat. Once the oil shimmers, add the sliced baby bella mushrooms. Sauté for about 5-7 minutes until the mushrooms are golden brown and tender, stirring occasionally. Remove the mushrooms from the skillet and set them aside for later.

Make the Sauce: In the same skillet, reduce the heat to medium, and add the finely chopped shallot and minced garlic. Sauté for 3-4 minutes until the shallot is translucent and fragrant. Pour in the vegetable broth, season with salt, pepper, and add fresh thyme. Let it simmer for about 5 minutes until slightly reduced.

Combine Cream and Spinach: Lower the heat to medium-low, and stir in the heavy cream and fresh spinach. Stir continuously until the spinach wilts, which should take about 2-3 minutes. Adjust the seasoning if necessary, balancing the creaminess with a splash of lemon juice.

Combine Pasta and Sauce: Add the drained pasta to the creamy sauce in the skillet and gently stir to coat the pasta evenly, about 2-3 minutes. If the sauce seems too thick, gradually add the reserved pasta water until you reach your desired consistency.

Serve: Finally, serve the Cream of Mushroom Pasta hot, garnished with freshly grated Parmesan cheese and chopped parsley. Enjoy!