Bring a large pot of well-salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve pasta water, drain pasta.

In a skillet, heat olive oil over medium-high heat. Add sliced mushrooms, cook for 2-3 minutes until golden brown. Season with salt and cook for another 2 minutes.

Reduce heat to medium, add minced garlic to the skillet. Sauté for about 60 seconds. Mix in sun-dried tomatoes and Italian seasoning. Pour in heavy cream, let it simmer for 3-4 minutes.

Stir in fresh spinach until wilted, then add drained pasta and reserved water. Toss until pasta is coated in sauce. Stir in grated Parmesan, adjust salt and pepper, and serve.