Bring a large pot of water to boil; cook pasta 1 minute less than package directions.
Meanwhile in a skillet infuse garlic and half the olive oil over medium heat for two minutes, add mushrooms and brown well over high heat, season with salt and pepper.
In a blender combine cream to ½ bag spinach, salt and pepper. Process until smooth.
Add green cream to mushrooms and bring to a simmer.
Drain pasta; add to mushroom/spinach mixture, stir in remaining spinach and combine well over high heat.
