Cook and drain fettuccine as directed on package.
Meanwhile, in large skillet, heat oil over medium heat. Cook mushrooms and garlic in oil, stirring occasionally, until tender. Add spinach, a few handfuls at a time, cooking until spinach is wilted between additions. Stir in salt and cooking sauce. Heat to boiling; reduce heat to low.
Add cooked fettuccine to skillet; toss to coat. Add cheese; stir until melted. Simmer 2 to 3 minutes or until mixture is thick and creamy.