Put the pasta in a large pan of boiling water and cook according to pack instructions until al dente. Drain, reserving a little of the water.
Meanwhile, heat the olive oil in a large frying pan and add the onion. Cook for 8-10 minutes until soft and translucent. Add the mushrooms, turn the heat up and cook for 4-5 minutes until golden all over. Stir in the garlic and cook for another minute until fragrant. Season.
Stir in the crème fraîche, chutney and 4 tbsp of the pasta water. Stir this into the mushroom mix and heat through gently, then turn off the heat and toss with the pasta and spinach.
Once the spinach has almost wilted, add to 4 pasta bowls and serve with the parsley.