Instructions:
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Cook the spaghetti:
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Boil water with salt.
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Cook spaghetti al dente, according to package instructions.
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Reserve 1/2 cup of pasta water and drain the rest.
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Sauté mushrooms and garlic:
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In a large pan, heat olive oil or butter over medium heat.
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Add garlic and cook for 30 seconds until fragrant.
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Add mushrooms and sauté for 5–7 minutes until browned and soft.
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Add spinach:
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Stir in spinach and cook until wilted (1–2 minutes).
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Make it creamy:
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Pour in the heavy cream and stir.
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Let it simmer gently for 2–3 minutes.
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Add salt, pepper, and Parmesan (if using).
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Adjust consistency with reserved pasta water if it gets too thick.
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Combine with pasta:
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Add cooked spaghetti into the sauce.
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Toss everything together until well coated and creamy.
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Serve warm, topped with extra cheese or cracked pepper if desired.
