Cook pasta according to package directions; drain, reserving 1/4 cup cooking liquid. Set aside.
Meanwhile, heat olive oil in large skillet set over medium-high heat; cook mushrooms, garlic, salt and pepper for 5 to 8 minutes or until mushrooms start to brown. Add spinach; cook for about 1 minute or until wilted.
Stir in tomatoes, white wine and cream; cook for 1 to 2 minutes or until liquid is reduced to 1/4 cup.
Alternatively, use a medley of mushrooms, such as oyster, button, shiitake or portobello, if desired.
National Pasta Association Recipe