Fill a large pot with water, generously salt it, and bring it to a rolling boil over high heat. Add pasta and cook according to package instructions until al dente, around 8-10 minutes. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the mushrooms and cook for 5-7 minutes until golden brown and tender.

Stir in 3 cloves of minced garlic and cook for 30-60 seconds until fragrant. Then, add 1 cup of fresh spinach and cook for an additional 2 minutes until wilted.

Pour in 1 cup of heavy cream and bring to a gentle simmer. Stir continuously for about 2-3 minutes, then gradually add 0.5 cup of grated Parmesan, stirring until melted.

Add the drained pasta to the skillet and toss gently to combine. Adjust consistency with reserved pasta water if necessary, and season with salt and black pepper.

Remove from heat and serve, garnished with fresh basil and additional Parmesan on top.