Put a large pot of water on high heat to boil.

Prepare your vegetables by washing the spinach leaves and chopping the mushrooms. Peel the garlic clove, but keep it whole.

On low-medium heat, heat the extra virgin olive oil in a large skillet or frying pan for which you have a lid. Once warm, add the fresh garlic clove to it.

Allow the garlic to fry gently on both sides until golden brown. This will flavor the oil, and infuse the whole dish with a very delicate fragrance.

Once the garlic has browned and it is starting to become soft inside, remove it from the pan.

Next, add the sliced mushrooms and mix them well in the flavored oil. Spread them well in the pan, and cover with a lid.

Cover the mushrooms until they are thoroughly cooked and ready, mixing every 3-5 minutes. On a medium heat, this should take around 8-10 minutes.

Once the mushrooms are ready, remove from the heat, add the spinach leaves, and apply the lid again. While the pasta cooks, the spinach will too, without the need for heat, as they are very tender and delicate.

Prepare your sauce by mixing the milk, grated Parmesan cheese, and black pepper in a bowl and keep it aside.

Next, salt the pot of boiling water generously and add the pasta to it. Cook the pasta following the package directions for al dente.

Cook the pasta until al dente. Before draining it, reserve a cup of the cooking water, as this may be needed to add creaminess to the pasta sauce.

Finally, add the drained pasta and the Parmesan mixture to the skillet with the wilted spinach and mushroom and mix well.

Should it be required, add a little reserved pasta water to the spinach and mushroom pasta, but start with a tablespoon and add more if required. The cheese will start to melt soon, creating a rich creamy sauce that perfectly complements umami rich mushrooms and sweet spinach.

Sautee the pasta for a minute or so, and serve immediately with a nice slice of crusty bread, a side salad, or your protein of choice.