Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your favorite pasta and cook it until al dente, which takes about 8 to 10 minutes. Once cooked, drain the pasta, keeping some reserved water aside, and set it aside without rinsing.

In a large skillet, heat a generous drizzle of olive oil over medium heat. Add sliced mushrooms to the skillet and sauté them for 5 to 7 minutes, stirring occasionally until they turn a beautiful golden brown and the moisture has evaporated.

Next, toss in the minced garlic and sauté for about 1 minute. Stir it frequently to prevent burning.

Incorporate the fresh spinach into the skillet, stirring it around until it wilts down, which should take approximately 2 minutes.

Pour the heavy cream into the skillet, bringing the mixture to a gentle simmer while stirring constantly. Gradually mix in the grated Parmesan cheese, stirring until it melts smoothly into the sauce.

Add the drained pasta to the skillet and toss it gently with the sauce until all the pasta is well-coated. If the sauce appears too thick, you can add a splash of the reserved pasta water.

Finally, taste your dish and season with salt and pepper to your liking. Serve the creamy Tuscan Mushroom Pasta Skillet hot, garnished with fresh basil.