In a large pot, bring salted water to a rolling boil and add your choice of pasta. Cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.

In the same pot, heat olive oil over medium heat. Add chopped onion and sauté for about 2-3 minutes until translucent. Remove and set aside.

Add another tablespoon of olive oil, toss in sliced mushrooms and sauté for about 3 minutes until golden brown. Remove and set aside.

Lower heat and add fresh spinach, cooking for about 2 minutes until wilted. Set aside.

Sauté minced garlic for about 30 seconds, then deglaze the pot with vegetable broth, scraping bottom for brown bits.

Stir in cream, grated Parmesan, chili flakes, and Italian seasoning. Cook for 2 minutes until smooth and creamy.

Return drained pasta, sautéed mushrooms, onions, and spinach, tossing gently to combine. Let it heat through for an additional minute.

Serve immediately, garnishing with additional Parmesan and chili flakes.