Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add your preferred pasta and cook according to the package instructions, typically about 8 to 10 minutes, until al dente. Drain the pasta in a colander, but don’t rinse it; the starch helps the sauce adhere better. Set the pasta aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add the sliced mushrooms, ensuring they are spread out for even cooking. Sauté the mushrooms for 5 to 7 minutes, stirring occasionally, until they turn golden brown and tender.

After the mushrooms are beautifully golden, stir in 3 cloves of minced garlic and cook for about 1 minute, just until fragrant. Next, add the fresh spinach to the skillet, stirring continuously for about 2 minutes until it wilts down.

Pour in 1 cup of heavy cream and bring the mixture to a gentle simmer over medium-low heat. Stir continuously as you sprinkle in ½ cup of grated Parmesan cheese, allowing it to melt and combine seamlessly into the sauce.

Add the drained pasta directly into the skillet, gently tossing it with your creamy mushroom sauce to ensure every strand is coated. Continue to cook for an additional 2 to 3 minutes, allowing the flavors to meld together.

Once everything is well combined and heated through, serve the Creamy Tuscan Mushroom Pasta Skillet warm. Garnish each plate with fresh basil leaves for a pop of color.