Bring a large pot of salted water to a rolling boil over high heat. Add farfalle pasta and cook until al dente, about 8-10 minutes. Reserve a ½ cup of pasta water, drain the pasta in a colander, and set it aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced mushrooms and sauté for about 3-4 minutes until tender and golden brown.

Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Deglaze the skillet with a splash of vegetable broth, cooking for 1-2 minutes to scrape brown bits from the pan.

Remove the mushrooms from the skillet and add the spinach, cooking for about 2 minutes or until wilted. Season with salt and pepper to taste.

Return the pasta to the skillet with spinach, add sautéed mushrooms, grated Parmesan cheese, an additional splash of olive oil, and Italian seasoning. Stir for 2-3 minutes until the cheese melts and coats everything.

Transfer to serving plates or a bowl, top with more Parmesan cheese and red chili flakes if desired, and serve warm.