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.Recipe yield 3 servings or 4 smaller ones.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: pasta
Cuisine: Italian
Keyword: Mushroom ricotta pasta
Servings: 3
Calories: 440kcal
Author: Katia
Ingredients
Pasta
5oz(150 grams)pappardelle pasta (or linguine, tagliatelle, penne...)
Mushrooms and ricotta
12oz(350 grams)mushrooms (cremini or portobello), sliced
1tablespoonolive oil
1 ½tablespoonbutter
¼teaspoonchili 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
3tablespoonfresh 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.
Notes
Ricotta leftovers: nothing goes to waste and you can use up any ricotta leftovers to make these delicious ricotta meatballs, sun dried tomato pesto , herbed whipped ricotta or quick bruschetta.Mushroom ricotta pasta leftovers: it keeps well in the fridge in airtight container for about 3 days, but it dries out. Add a little milk or water and give a good stir before reheating in the microwave or in a pan.Nutrition facts: Please note that the nutrition values are based on an online nutrition calculator. It’s an estimate only and it should not be considered a substitute for a professional nutritionist’s advice. The nutrition values are for serving (without the extra ricotta on top).