Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water (or 1 cup for 4 servings), drain thoroughly. Transfer the cooked pasta to a bowl.

Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings).

In the same pot, heat a drizzle of olive oil on medium-high until hot. Add the beef and sliced mushrooms; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the chopped garlic and tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Carefully add the worcestershire sauce and half the reserved pasta cooking water. Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened and the beef is cooked through.

Add the cooked pasta, spinach, and cream (shaking the packet before opening); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined, the spinach is wilted, and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the pesto until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the parmesan. Enjoy!