Bring a large pot of salted water to a rolling boil. Add pasta and cook until just under al dente, about 1-2 minutes less than package instructions.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Add sliced cremini mushrooms with a pinch of salt and pepper. Sauté for about 8 minutes, until golden brown and tender.

Stir in fresh spinach and cook for about 2-3 minutes until wilted.

Pour in half-and-half and bring to a gentle boil. Simmer for about 4 minutes, stirring occasionally.

Drain the pasta, reserving about 1 cup of pasta water. Add drained pasta to skillet with creamy sauce and toss to combine.

Taste the pasta and adjust seasoning with salt and pepper. Serve warm, garnished with chopped parsley.