Fill a large pot with water, add salt, and bring to a rolling boil. Add pasta and cook according to package instructions until just under al dente. Reserve about a cup of pasta water, then drain.

Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Add sliced cremini mushrooms to the skillet, season with salt and pepper, and cook for about 8 minutes until golden brown.

Stir in fresh spinach and cook for another 2-3 minutes until wilted.

Pour in half-and-half, bring to a gentle boil, then reduce heat and simmer for about 4 minutes until sauce thickens.

Add the drained pasta to the skillet and toss to combine. Adjust sauce consistency with reserved pasta water if necessary.

Mix in grated Parmesan cheese and chopped parsley, adjust seasoning to taste, and serve hot.