Bring a large pot of salted water to a boil over medium-high heat. Add your pasta and cook according to package directions until al dente, about 8-10 minutes. Reserve about a cup of the pasta water, drain, and set aside.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the sliced baby bella mushrooms and sauté for about 5 to 7 minutes until they are golden brown and tender.

To the skillet with the mushrooms, add the diced shallots and freshly minced garlic. Sauté for another 2-3 minutes until the shallots become translucent and fragrant. Pour in 2 cups of vegetable broth, season with salt and pepper, and sprinkle in the thyme. Let it reduce for 5-6 minutes until slightly thickened.

Lower the heat and gradually stir in 1 cup of heavy cream. Allow to warm through for about 2-3 minutes. Add the fresh spinach and cook until just wilted, stirring gently. Adjust seasoning with lemon juice.

Add the reserved cooked pasta into the creamy mushroom sauce, tossing to coat. If the sauce appears too thick, add reserved pasta water until you reach the desired consistency.

Plate the Cream of Mushroom Pasta in warmed bowls and top with freshly grated Parmesan cheese and chopped parsley.