Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add your preferred pasta and cook for 8-10 minutes, or until al dente. Drain and set aside.

In a large skillet over medium heat, pour in olive oil. Once hot, add sliced mushrooms to the skillet and sauté for about 5-7 minutes until golden brown.

Sprinkle minced garlic into the skillet with the sautéed mushrooms and cook for 1 minute until fragrant.

Add fresh spinach to the skillet, folding it into the mushroom and garlic mixture. Cook for about 2 minutes, or until the spinach has wilted.

Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese until melted. Adjust consistency with pasta water if too thick.

Add the drained pasta to the skillet and toss to coat in the sauce.

Season with salt and pepper to taste. Serve hot, garnished with fresh basil leaves.