Bring a large pot of salted water to a boil and add the spaghetti or linguine. Cook according to package instructions until al dente, then drain and set aside.

In a large skillet, warm the olive oil over medium heat.

Add the minced garlic and sliced mushrooms to the skillet. Sauté for about 5 minutes, or until the mushrooms are tender and golden brown.

Stir in the fresh spinach and cook for another 2-3 minutes until it wilts down.

Pour in the heavy cream and bring to a gentle simmer.

Mix in the grated Parmesan cheese, stirring until it melts.

Sprinkle with salt and black pepper to taste.

Toss the cooked pasta into the sauce, mixing until well coated.