Ingredients 
8 oz rotini pasta (or any short pasta)
1 lb Italian sausage, sliced
1 tbsp olive oil
1 cup mushrooms, sliced
3 cloves garlic, minced
2 cups fresh spinach
1/2 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Directions 
Cook the Pasta: In a large pot of salted boiling water, cook rotini according to package instructions until al dente. Drain and set aside.
Cook the Sausage: Heat olive oil in a large skillet over medium heat. Add the sliced sausage and cook until browned and cooked through, about 6-8 minutes. Remove and set aside.
Sauté Vegetables: In the same skillet, add sliced mushrooms and garlic. Sauté for 3-4 minutes until mushrooms are golden and garlic is fragrant. Add spinach and cook until wilted, about 2 minutes.
Make the Creamy Sauce: Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer and let the sauce thicken slightly, about 3-4 minutes. Stir in Parmesan cheese until melted and creamy.
Combine and Serve: Add the cooked pasta and sausage back into the skillet, tossing to coat everything in the sauce. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.
Prep Time: 10 mins 
Cook Time: 20 mins 
Total Time: 30 mins 
Servings: 4 
Calories: Approx. 550 kcal per serving