Cook pasta in salted boiling water until al dente; reserve ½ cup of pasta water, then drain.

In a large skillet over medium heat, add olive oil and sauté mushrooms until golden brown (about 5-7 minutes).

Stir in minced garlic and cook for an extra minute; add spinach and cook until wilted (about 2 minutes).

Combine drained pasta with mushroom-spinach mixture; drizzle in reserved pasta water and toss well.

Sprinkle grated Parmesan cheese over the pasta, mixing until melted and creamy.

Season with salt and pepper to taste before serving.