Boil a large pot of salted water and cook 1 pound of pasta until just under al dente. Drain, reserving ½ cup of cooking water.

Heat olive oil in a large skillet over medium heat. Sauté 6 minced garlic cloves for about 1 minute.

Add 1 pound of sliced cremini mushrooms, season with salt and pepper, and cook for about 8 minutes.

Stir in 8 ounces of fresh spinach and cook until wilted, about 2–3 minutes.

Pour in 2¼ cups of half-and-half, bring to a gentle boil, then reduce heat and simmer for approximately 4 minutes.

Combine the drained pasta with the creamy sauce. Add 1 cup of Parmesan cheese and 2 tablespoons of chopped parsley.

Adjust the sauce consistency with reserved pasta cooking water as needed, and season with salt and pepper to taste.

Serve the pasta, garnished with additional parsley and Parmesan cheese.