Roasted mushrooms add hearty flavor and texture to this meatless pasta dish with spinach and cheese. 

Recipe:

1. Roast 1lb assorted mushrooms at 425 degrees F with olive oil, minced garlic and 2 Tbs butter on a sheet tray for 15 minutes. Toss and return to the oven for 20-25 minutes or until browned and crispy.
2. Add a splash of sherry vinegar and add a few large handfuls of spinach to the sheet tray. Toss to combine and pop back in the oven for a few minutes just to wilt the spinach.
3. Meanwhile, cook 1lb linquine to package directions and strain, reserving ½ cup salted pasta water. Return to the pot and season with salt and pepper, olive oil and ½ cup ricotta. Add reserved pasta water to loosen cheese and help coat the noodles.
4. Divide the noodles among plates and top with mushroom spinach mixture. Garnish with fresh grated parmesan and black pepper.