10 ounces whole button mushrooms, stem bottoms trimmed

4 tablespoons olive oil, divided

Salt and freshly ground black pepper

1 pound fusilli

1 tablespoon chopped garlic

6 large red Swiss chard leaves (with stems), rinsed and cut into ribbons

1 (4-ounce) log smoked goat cheese

Preheat the oven to 350 degrees.

Place the mushrooms in a large bowl. Sprinkle with 2 tablespoons of the olive oil, salt, and pepper and toss to coat. Transfer to a baking sheet and roast for 15 minutes.

Bring a large pot of water to a boil. Add the pasta and cook, according to package directions, until al dente. Drain, saving approximately 1 cup of the cooking liquid.

While the pasta is cooking, heat the remaining 2 tablespoons of olive oil in a large skillet. Add the garlic, Swiss chard, and mushrooms. Saute over medium-high heat for 5 minutes, or until the chard is wilted but still crunchy.

Crumble the goat cheese into the pan and stir to melt. Add the reserved pasta water, as necessary, to create a creamy sauce. Add the drained pasta, season with salt and pepper to taste, and serve.

Serves 4 to 6.