1. Start by bringing a large pot of water to a boil. Add a pinch of salt and cook the pasta according to the package instructions until it’s al dente. Once cooked, reserve 1/2 cup of the pasta water and then drain the rest.

2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until it’s soft and translucent, about 3-4 minutes. Then, stir in the minced garlic and cook for another minute, until fragrant.

3. Next, add the sliced mushrooms to the skillet and cook them until they release their moisture and turn golden brown, about 5-6 minutes.

4. Toss the chopped spinach into the skillet and cook for 2-3 minutes, just until the spinach is wilted.

5. Now it’s time to season the dish. Add the Italian seasoning, rosemary (if using), crushed black pepper, and salt. Stir everything together to combine the flavors.

6. Pour in the heavy cream or coconut milk and cook for 2-3 minutes, allowing the sauce to thicken slightly. Then, add the grated Parmesan cheese and mix until it’s melted and fully incorporated.

7. Add the cooked pasta to the skillet, tossing everything together. If the sauce seems too thick, gradually add some of the reserved pasta water to achieve the desired consistency.

8. Finally, sprinkle the dish with the freshly chopped parsley and extra Parmesan cheese, if desired. Serve your Spinach Mushroom Pasta hot and enjoy the creamy, flavorful goodness!