Begin by boiling a large pot of water. Add a tablespoon of salt to flavor the pasta. Cook the pasta according to the package instructions until it’s just under al dente, as it will finish cooking in the sauce.
While the pasta cooks, heat 2 tablespoons of olive oil in a large, deep skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the sliced mushrooms to the skillet, season with salt and pepper, and cook, stirring occasionally, until the mushrooms become golden brown and tender, approximately 8 minutes.
Stir in the spinach with the mushrooms, allowing it to wilt into the mixture.
Once the spinach is fully wilted, pour in the half-and-half. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 4 minutes until the sauce slightly thickens.
When the pasta is almost al dente, reserve ½ cup of the pasta water and then drain the pasta.
Add the pasta to the skillet with the sauce, along with the chopped parsley and grated Parmesan cheese. Toss everything together until the pasta is well coated.
Gradually add half of the reserved pasta water, tossing the pasta to finish cooking and adjusting the sauce consistency. Add more pasta water as needed to create a creamy texture.
Taste and season with additional salt and pepper if needed.
Serve immediately, accompanied by a light salad and crusty bread for a full meal.