Mix the ricotta with the herbs and Parmesan in a small bowl and season to taste with salt and pepper.
Cook the pasta in a large saucepan of boiling water for 10 minutes or according to the instructions on the packet until it is just tender.
Meanwhile, slice the mushrooms. Heat the oil in a large frying pan over a high heat and fry the mushrooms for 1 minute. Add the crushed garlic, season with salt the pepper and cook for 2 minutes.
Drain the cooked pasta, add the mushrooms and stir through. Add the ricotta mixture and mix well. Serve with more chopped herbs and Parmesan, if liked.