Cook the noodles according to package instructions until al dente. Drain and set aside.

In a large skillet, melt butter over medium heat. Add mushrooms, garlic, and spinach sautéing until soft and fragrant.

Stir in diced tomatoes and spaghetti sauce, letting it simmer for 5 minutes.

Turn off heat and pour in the heavy cream, stirring to combine.

Add the cooked noodles to the sauce, tossing to coat evenly.

Sprinkle with freshly grated parmesan before serving. Enjoy!