Begin by bringing a large pot of salted water to a rolling boil. Add your favorite pasta—fettuccine or penne—cooking it until just under al dente, about 1-2 minutes less than package instructions. Stir occasionally to prevent sticking, and once cooked, drain the pasta, reserving half a cup of the starchy water for later use.

In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Once shimmering, add the minced garlic and sauté for about 1 minute, until fragrant but not browned.

Toss in the cleaned and sliced cremini mushrooms. Season with a pinch of salt and pepper, and cook for approximately 8 minutes, stirring occasionally.

Fold in the fresh spinach and stir for about 2-3 minutes until wilted. Pour in the half-and-half, bring to a gentle boil, reduce the heat, and simmer for about 4 minutes.

Pour the drained pasta into the skillet, toss to combine thoroughly, adding reserved pasta water if the sauce appears too thick.

Remove from heat, fold in the freshly grated Parmesan cheese and chopped parsley, adjust seasoning with salt and pepper, and serve immediately.