Begin by bringing a large pot of salted water to a rolling boil. Add your chosen pasta—like penne or fettuccine—and cook according to the package instructions until al dente, usually about 8–10 minutes. Once cooked, reserve a cup of pasta water if you’d like to adjust the sauce consistency later. Drain the pasta well and set it aside in a large bowl.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced fresh mushrooms, spreading them out evenly. Sauté for approximately 5–7 minutes until they turn golden brown and tender, stirring occasionally to prevent sticking.

Once the mushrooms are beautifully golden, stir in 3 cloves of minced garlic and cook for just 30-60 seconds until fragrant. Next, add a generous handful of fresh spinach and cook for an additional 2-3 minutes until wilted.

Pour in 1 cup of heavy cream into the skillet, reducing the heat to low. Gently bring the mixture to a simmer, stirring occasionally. Once simmering, add ½ cup of freshly grated Parmesan cheese, continuing to stir until the cheese melts and the sauce is smooth and creamy.

Add the drained pasta to the skillet and gently toss it in the creamy sauce until fully coated. If the sauce appears too thick, gradually stir in a bit of the reserved pasta water. Season with salt and freshly cracked black pepper to taste.

Once well combined, remove your Creamy Tuscan Mushroom Pasta Skillet from the heat. Serve the pasta hot, garnished with a sprinkle of fresh basil leaves and additional Parmesan cheese if desired.