Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package instructions for about 8-10 minutes until al dente. Reserve 1 cup of pasta water before draining.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Then, add sliced mushrooms and cook for 5-7 minutes until tender and browned.

Reduce heat to low, add the drained pasta to the skillet with the mushrooms, and fold in ricotta cheese until well combined. Adjust texture with reserved pasta water as needed.

Remove from heat, season with salt and pepper as needed, and stir in chopped parsley. Serve hot with extra parsley on top.