Preheat your oven to 425°F (220°C).

Spread the cherry tomatoes, sliced red onion, and mushrooms in a single layer in a baking dish. Add minced garlic cloves.

Nestle the goat cheese in the center, drizzle olive oil, and sprinkle with salt and pepper. Toss veggies around cheese.

Bake for 30-35 minutes until veggies are tender and caramelized.

While baking, cook pasta in salted water until al dente, reserving ½ cup of pasta water before draining.

Stir in fresh spinach into baked mixture, then add drained pasta and reserved pasta water.

Toss everything together and serve immediately, garnishing with fresh basil.