Boil the Pasta: Fill a large pot with water, bring it to a boil, salt the water, and add 1 pound of pasta. Cook until just under al dente, about 2 minutes less than package instructions.

Sauté the Garlic: Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add 6 minced garlic cloves and sauté for about 1 minute until fragrant.

Cook the Mushrooms: Add 1 pound of cleaned and sliced cremini mushrooms to the skillet. Season with salt and pepper, and cook for about 8 minutes until golden and tender.

Add the Spinach: Stir in 8 ounces of fresh spinach and allow it to wilt down, which should take about 2-3 minutes.

Make the Creamy Sauce: Pour in 2¼ cups of half-and-half, bring to a gentle boil, then reduce heat to simmer for about 4 minutes.

Combine Pasta and Sauce: Reserve ½ cup of the pasta cooking water. Drain the pasta and add to the skillet with the creamy sauce. Toss together gently, incorporating 1 cup of freshly grated Parmesan cheese.

Adjust Seasoning and Serve: Taste and adjust seasoning with salt and pepper if needed. Serve immediately, garnished with 2 tablespoons of chopped flat-leaf parsley.