Fill a stock pot half ways with cold water, season the water generously with sea salt and heat it with a high heat

Cut 8 button mushrooms into ¼ inch thick slices and roughly chop 2 cups of tightly packed fresh spinach

Heat a large fry pan with a medium to medium-high heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in ½ onion finely diced and 4 cloves garlic finely minced, mix with the olive oil, after 3 minutes add in the sliced mushrooms and continue to mix, 3 minutes later season with a generous ½ tsp sweet smoked paprika, give it a quick mix and then add in the spinach, continue to mix until the spinach has wilted, turn off the heat and season everything with sea salt & black pepper

At this point the water should be boiling, add in a generous 2 cups of penne pasta and cook al dente (check the package instructions)

Meanwhile, add ¾ cup of Greek yogurt at room temperature into the spinach & mushroom mixture, season the yogurt generously with black pepper and mix together until well combined

Once the pasta is cooked al dente, drain into a strainer, shake off any excess water and add the pasta into the pan with the sauce, heat the pan with a low heat and mix everything together until well mixed

Transfer the creamy pasta into serving dishes and sprinkle with freshly chopped parsley, serve at once, enjoy!