Bring a large pot of salted water to a rolling boil. Cook the pasta according to package instructions, about 8-10 minutes, until al dente. Reserve a cup of pasta water and drain the rest.

In a skillet, heat olive oil over medium heat. Sauté garlic for 1 minute until fragrant. Add mushrooms and cook for another 4-5 minutes until golden brown.

Add fresh spinach to the skillet and stir for 2-3 minutes until wilted.

Pour in heavy cream and simmer for 3-4 minutes until thickened.

Add the drained pasta to the skillet and toss in the creamy sauce. If too thick, add reserved pasta water gradually.

Sprinkle grated Parmesan and black pepper to taste. Stir until cheese melts.

Serve in bowls, adding extra Parmesan and chili flakes if desired.