I always start by washing and chopping all vegetables before cooking. This helps me cook smoothly without rushing later. Once everything is ready, the cooking process becomes much easier.

I boil pasta in salted water until it becomes al dente. Then I drain it but keep a little pasta water aside. This starchy water helps adjust the sauce consistency later.

I heat olive oil in a pan and sauté garlic and onions first. Then I add mushrooms and cook until they turn golden brown. Finally, I toss in spinach until it wilts beautifully.

I pour in the cream and stir gently to combine everything. Then I add salt, pepper, and chili flakes for seasoning. The sauce slowly becomes rich, smooth, and fragrant.

I mix cooked pasta into the creamy sauce and toss well. If needed, I add a splash of pasta water for smoothness. Finally, I sprinkle Parmesan cheese and serve it warm.