Cook pasta according to package directions, omitting salt and fat. When done, reserve ¼ cup of water, drain the rest, and set pasta aside.
Meanwhile, heat oil in a large skillet over medium heat. Add the garlic and cook for 1 minute, until just soft and fragrant. Add mushrooms, stir, cover, and cook for about 3-4 minutes, until mushrooms are soft.
Add spinach to the skillet and stir until just wilted. Reduce the heat to low and mix in the garlic and herb cheese and milk.
Turn off the heat and add the pasta to the skillet and toss until well-mixed. If pasta dish seems dry, add reserved pasta water, 1 tablespoon at a time, until creamy. Season with ¼ teaspoon of salt fresh ground pepper to taste.
Side Suggestions: Classic Tossed Salad Toss mixed greens with chopped tomatoes, cucumbers, red onion, olive oil, and vinegar.
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