Sauté vegetables: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and mushrooms, sautéing until the mushrooms are tender and golden, about 5-7 minutes.

Add spinach and cream: Add spinach to the skillet and cook until wilted, about 2 minutes. Stir in the heavy cream (or coconut cream) and bring to a simmer. Add the reserved pasta water to adjust consistency if needed.