8 oz Crimini mushrooms, quartered
2 Tbsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp garlic, minced
1 lb pasta
1 package micro greens
6 oz goat cheese
1/3 cup fresh basil, chopped (optional)
Salt and black pepper, to taste
Start by cooking your pasta.  Before draining it, scoop out 1 cup of the water and set aside.  Pour your pasta into a drainer.
 In your now empty pasta pan, sauté your mushrooms in your olive oil, adding your garlic and balsamic vinegar.  Cook until they start to release juices.
Return your pasta to the pan and toss with your mushrooms.  Add your goat cheese, micro greens and reserved cooking liquid, tossing to allow the cheese to melt and the spinach to wilt.  Keep stirring until the cheese becomes creamy and coats everything.  Add your basil, season to taste with salt and pepper and serve immediately.