Place a large pan with salted water over high heat. Once boiling, add the pasta and cook until al dente.

Chop larger mushrooms (like oyster mushrooms) up into bite-size bits. Peel and chop up the garlic clove. Add the garlic and the olive oil together with the fresh rosemary to a large casserole.

Place this over medium heat and gently fry the garlic for 3 minutes. Then add the mushrooms. Season with a pinch of pepper and salt.

Stir and fry the mushrooms for 3 minutes. Then add the milk (or cream) and the ricotta.

Stir well. Cook for another 3 minutes until the mushrooms are soft. Check the seasoning of the sauce. Add extra pepper or salt to taste. Add the chopped parsley.

Drain the cooked pasta and add it to the mushroom sauce.

Stir well. Then divide the spaghetti and remaining mushroom sauce over 2 plates. Serve hot.