Description
This Mushroom Ricotta Pasta is a delightful combination of creamy ricotta and earthy mushrooms, making it a comforting dish that’s hard to resist. Perfect for a quick dinner or a special gathering.
Ingredients
Scale
- 12 oz (340g) pasta (spaghetti, fettuccine, or penne)
- 2 tbsp olive oil
- 1 lb (450g) cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup pasta water, reserved
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook the Pasta: Begin by cooking your chosen pasta according to the package instructions until it’s al dente. Reserve 1/2 cup of the pasta water before draining.
- Sauté the Mushrooms: Heat olive oil in a skillet over medium heat. Add sliced cremini mushrooms and sauté for 5-7 minutes until golden and softened.
- Add Garlic: Once the mushrooms are cooked, add minced garlic and cook for an additional minute until fragrant.
- Combine the Cheeses: In a mixing bowl, combine ricotta cheese, grated Parmesan, salt, and black pepper. Mix until smooth and creamy.
- Mix Everything Together: Add cooked pasta to the skillet with mushrooms and the ricotta mixture. Gradually add reserved pasta water, stirring until desired consistency is reached.
- Serve and Garnish: Stir to coat the pasta evenly with the sauce, adjust seasoning, and garnish with freshly chopped parsley before serving.
Notes
Ensure pasta is cooked al dente and use reserved pasta water to achieve desired sauce consistency. Fresh herbs can elevate the dish’s taste.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 30mg