Cook pasta according to package instructions, until al dente.
In a pan, heat olive oil and garlic. Stir fry for a minute and add the sliced mushrooms. Switch the heat to high and saute mushrooms till golden brown on both sides.
Add flour and cook for a minute. Pour milk in slowly while stirring continuously to avoid lumps. Keep stirring (use a whisk if you like to make sure the flour mixes well with the milk) and bring this to a boil. The sauce will start to thicken.
Reduce heat and add the cherry tomatoes. Cook for 3-4 minutes and add the pasta sauce, chili flakes, salt and pepper. Mix well.
Stir in the pasta and spinach till the sauce coats the pasta evenly. Add some more milk and stir if the sauce is too thick.
Top with grated cheese, and cover and cook for 3-4 minutes till the cheese melts and the sauce starts bubbling.
Switch off the flame, and sprinkle with fresh basil and extra virgin olive oil. Serve hot.