In a large pot, cook the pasta in salted water until al dente (check the back of the package for instructions). Once the pasta is done cooking, drain and set aside.

Set a large skillet on medium heat, add 1 tablespoon of olive oil. Cook the sliced mushrooms for about 3 minutes or until it starts to brown.

Next, add the minced garlic and cook for about 20 to 30 seconds. Pour a little vegetable broth to deglaze. Lower the heat and cook for one or two more minutes, then transfer the mushrooms to a plate and put aside.

Add spinach to the same pan and cook for 2 minutes, it wilts fast. Drizzle with some salt and pepper.

Push the spinach to one side, add the sautéed mushrooms, and the cooked pasta to the same pan. Add the grated Parmesan cheese, the remaining tablespoon of olive oil, and the Italian seasoning. Stir really well to combine.

Sprinkle with some red chili pepper flakes and more grated Parmesan. Enjoy!