1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente (usually about 8-10 minutes). Drain, reserving 1 cup of pasta water, and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced garlic and sauté for 1-2 minutes until fragrant but not browned—Mama Lou always told me garlic should smell like a warm hug, not burnt toast.
3. Add the sliced mushrooms to the skillet. Cook for about 5-7 minutes, stirring occasionally, until they soften and release their juices. The mushrooms should look golden and tender.
4. Pour in the white wine and let it simmer for 2-3 minutes until mostly evaporated. This step adds a lovely depth, but if you’re skipping wine, add a splash of broth now.
5. Lower the heat and stir in the heavy cream. Allow it to warm through for 2 minutes, stirring gently to combine with the mushrooms.
6. Toss in the fresh spinach. It will look like a mountain at first, but in just a minute or two, it wilts down to a bright, tender green.
7. Add the cooked pasta to the skillet, tossing everything together. If the sauce feels too thick, add reserved pasta water a little at a time until you reach your desired consistency.
8. Stir in grated Parmesan cheese, salt, pepper, and red pepper flakes if using. Taste and adjust seasoning as needed.
9. Serve immediately, garnished with chopped fresh parsley for a pop of color and freshness.

I often think back to cooking this dish with Ouma, who reminded me to “taste as you go” because every kitchen is different. That advice has stayed with me, making every batch feel personal and perfectly seasoned.