1. Cook the pasta in salted water until al dente, according to the package instructions.

2. Heat 1 tablespoon olive oil in a large skillet. Add the onion and sauté for 2-3 minutes until translucent and slightly browned. Remove from the skillet and transfer to a plate.

3. In the same skillet, add the mushrooms and sauté for about 3 minutes until browned. Add a bit of oil if necessary. Remove mushrooms to the plate with onion and set aside.

4. In the same skillet, add the spinach and cook for 2 minutes until just wilted. Adjust seasoning with salt and pepper. Remove spinach and drain excess water. Transfer to another plate.

5. Still in the same skillet, heat a little oil, add the chopped garlic, and cook for about 30 seconds, then deglaze with vegetable broth. Add cream, grated parmesan, chili pepper flakes, and Italian seasoning. Cook for 2 minutes, stirring until combined and the cream gets some color.

6. Once the pasta is ready, add mushrooms, onion, and spinach back to the skillet, then add drained pasta and toss to combine.

7. Add more parmesan and Italian seasoning and give a quick stir. Serve hot with red chili pepper flakes and extra parmesan, if desired.