Start by bringing a large pot of well-salted water to a rolling boil. Add your choice of pasta and cook according to package directions until al dente, typically around 8-10 minutes. Reserve about 60ml of the pasta cooking water before draining.

While the pasta cooks, heat a generous amount of olive oil in a large skillet over medium-high heat. Add the cremini mushrooms in a single layer and cook undisturbed for 2-3 minutes until golden brown. Stir the mushrooms and season with salt, cooking for another 2 minutes.

Reduce the skillet heat to medium, then add minced garlic, stirring for about 60 seconds until fragrant. Fold in the sun-dried tomatoes and Italian seasoning, allowing the flavors to meld together.

Pour the heavy cream into the skillet, stirring gently to combine. Bring the mixture to a gentle simmer and cook for about 3-4 minutes or until slightly thickened.

Introduce the fresh spinach to the skillet, stirring it into the sauce until it wilts, which should take about 1 minute.

Once the pasta is cooked, drain it and add it directly to the skillet with the creamy sauce. Use reserved pasta water as needed to ensure the pasta is evenly coated.

Sprinkle freshly grated parmesan cheese over the pasta, mixing it in to melt. Adjust seasoning with salt, black pepper, or optional chili flakes, and serve immediately.