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Bring a large pot of salted water to a boil. Cook 8 oz of pasta according to package instructions until al dente, then drain.
Heat 2 tbsp of olive oil in a large skillet over medium heat. Add 1.5 cups of sliced mushrooms and cook for 5-7 minutes until golden brown and tender.
Toss in 3 minced garlic cloves and cook for 30-60 seconds until fragrant. Add 1 cup of fresh spinach and cook until wilted.
Pour in 1 cup of heavy cream, bringing it to a gentle simmer over low heat. Stir in 0.5 cup of freshly grated Parmesan cheese until melted and the sauce is creamy and smooth.
Add the drained pasta to the skillet and mix gently until each piece is coated in the sauce. Season with salt and black pepper to taste.
Remove from heat and sprinkle with fresh basil and extra Parmesan if desired. Serve immediately.