Bring a large pot of salted water to a boil. Add your favorite pasta and cook according to package instructions until al dente, typically 8-10 minutes. Drain the pasta, reserving a cup of starchy water, and set aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute, until fragrant.

Add sliced mushrooms to the skillet, season with salt, and cook for 5-7 minutes until browned and tender.

Reduce heat to low, stir in ricotta cheese, and mix until warm and creamy, about 2-3 minutes.

Add the drained pasta to the skillet and toss gently to coat in the sauce, adding reserved pasta water as needed.

Transfer the pasta to serving plates and garnish with freshly chopped parsley.