Cook the pasta according to package directions. Reserve 1/2 cup of the cooking water. Return drained pasta to pan.
Heat olive oil over medium heat in a large saucepan. Add garlic and mushrooms; sauté 10 minutes or until mushrooms are browned and have released their liquid.
While mushrooms are browning, add spinach and sauté until it wilts, 3-5 minutes.
Add the flour and stir with a wooden spoon 1 minute. Whisk in the milk and Holland House® Red Cooking Wine. Cook, whisking constantly, until thickened, about 4 minutes. Add the Neufchatel or low-fat cream cheese and 3/4 cup Parmesan cheese. Whisk until melted, about 1 minute. Stir in the black pepper.
Pour mushroom sauce over cooked pasta. Gently stir to combine. Use reserved cooking water, 1 tablespoon at a time to loosen. Divide evenly among 4 bowls and top each with 1 tablespoon Parmesan cheese.