Bring a pot of water to a boil. Add a pinch of salt and the whole-wheat pasta. Cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.

While the pasta is cooking, clean and slice the mushrooms, and mince the garlic.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Add the sliced mushrooms to the skillet and cook for about 4-5 minutes, until they start to brown and release their moisture.

Add the spinach to the skillet and cook until just wilted, about 2 minutes.

Pour the tomato sauce into the skillet with the vegetables. Stir well to combine and let simmer for 3-4 minutes. Season with salt and black pepper to taste.

Add the cooked pasta to the skillet with the sauce and toss to coat the pasta evenly with the sauce.

Serve the pasta hot, topped with freshly grated Parmesan cheese.