Mushroom Ricotta Pasta
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Scrumptious, creamy, and packed with flavor, this mushroom ricotta pasta is sure to please your taste buds and it’s ready in less than 20 minutes.
If you’re a mushroom and pasta lover, this recipe is for you.
Comforting, rich with loads of mushrooms, garlic, and creamy ricotta, I think this is one of my favorite ways to eat mushrooms.
And I love the richness and the fresh flavor that ricotta brings to the dish. This creamy Italian cheese shines also in my popular lemon ricotta pasta and one-pot tomato pasta making them absolutely delicious.
In this recipe the flavors from garlic, ricotta, parmesan, and butter is the perfect complement to the earthiness of mushrooms. And a bit of the pasta starchy water is all you need to finish your pasta dish .
We make this mushroom ricotta pasta for ourselves quite often on weeknights, but also love to share it with friends when they come over for dinner.
And it’s a crowd pleaser!
List of the ingredients
- Pasta
- Mushrooms
- Ricotta cheese
- Butter
- Olive oil
- Garlic
- Parsley
- Salt & pepper
- Chili flakes (optional)
How to make mushroom ricotta pasta
(Note: this is a quick description, the full recipe is at the bottom of the page)
- Wash quickly, pat dry, and slice the mushrooms.
- Bring a large pot of salted water to a boil.
- Meanwhile cook the mushrooms in a skillet until they get brown.
- Add the butter, the garlic, the chili flakes and cook for 1 minutes.
- Cook, drain, and add the pasta to the skillet.
- Stir in the ricotta, the parmesan, the parsley and the pasta water.
- Toss until well combined and serve!
Recipe notes
Mushroom ricotta pasta ingredients
Pasta: For a more luscious dish I used pappardelle pasta in this recipe. Its wide, chunky ribbons are perfect with rich and hearty sauces like this. But any long pasta shapes (tagliatelle, linguine) or penne pasta would do.
Mushrooms: inexpensive, healthy and versatile, cremini mushrooms work well in this recipe, but portobello mushrooms or are great too.
Ricotta: full-fat ricotta adds richness making the dish satisfying yet fresh. And if you love ricotta cheese, you’ll love these delicious 17 ricotta recipes.
Parmesan: I highly recommend you do not skip the Parmesan cheese to add extra umami flavor.
Olive oil & butter: you’ll need the oil to sauté the mushroom and the butter to add flavor along with the garlic.
Fresh parsley: for extra flavour.
Salt & pepper: season the mushrooms generously when you cook them, and make sure you adjust the seasoning to taste before serving.
Tips to the best mushroom ricotta pasta
- Give the mushrooms just a quick rinse and pat them extra dry before cooking, or simply use a damp towel to remove the dirt. They need to be dry when you start the recipe.
- Chop or slice the mushrooms, but without making them too thin. It’s better when they hold their shape and texture as they cook in the skillet.
- Use the starchy cooking water to toss the pasta to keeps the pasta moist and juicy.
Mushroom lover?
If you look for more ideas and still wondering what to do with your mushrooms, you might try this vegan 15-min mushroom spaghetti, this mushroom carbonara or this potato mushroom soup. You’re going to love them!
More quick pasta recipes
And if you’re here craving a delicious pasta dish, here are my 10+ quick pasta recipes and 13 Italian pastas to inspire you, plus a few more of my favs:
- Creamy penne pasta
- Cavatelli with broccoli
- Pappardelle pasta
- Pasta with artichokes
- Tomato basil pasta
- Pasta with black beans
- Spinach pasta
- Creamy tomato pasta
This luscious mushroom ricotta pasta is perfect for fall and so satisfying. If you make it, or you have a question, let me know by leaving a comment. I would love to hear from you! x
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Mushroom Ricotta Pasta
Ingredients
Pasta
- 5oz (150 grams) pappardelle pasta (or linguine, tagliatelle, penne…)
Mushrooms and ricotta
- 12oz (350 grams) mushrooms (cremini or portobello), sliced
- 1 tablespoon olive oil
- 1 ½ tablespoon butter
- ¼ teaspoon chili flakes (optional)
- ½ cup (150 grams) ricotta cheese, plus more to serve
- ¼ cup (30 grams) grated parmesan cheese
- salt, to taste
- black pepper, to taste
- 3 tablespoon fresh parsley, chopped
Instructions
Pasta
- Bring a large pot of salted water to the boil. Add the pasta into the pot when you start cooking the mushrooms.
- Cook pasta per packet instructions until al dente. Reserve 1 cup of pasta cooking liquid and set aside, then drain pasta.
Mushroom Ricotta Sauce
- While you bring the water to the boil, prep the mushrooms. Remove the dirt with a damp cloth or just give them a quick rinse. Don't soak them in water and make sure you pat them dry, and slice them, before you start.
- Add the olive oil to a skillet over medium-high heat. Once the pan is hot, add mushrooms and sauté, stirring occasionally, until the water has been released from the mushrooms and they get a bit golden around edges (for more flavor). It'll take about 8 minutes. Add salt and pepper while they're cooking, and toss well.
- Stir in the butter, the garlic and cook for about a minute (this step will add extra flavor).
- Drain the pasta (remember to save some pasta water!) add it to the skillet and give a good stir.
- Take the pan off the heat and stir in the ricotta cheese, the parmesan and the parsley. Add about ¼ cup of reserved pasta water then toss the pasta with the sauce. Taste and add more salt and pepper if needed and add extra starchy water if the pasta looks dry.
- Serve immediately, garnished with extra fresh ricotta on top, fresh parsley, and a drizzle of olive oil if desired.
