Mushroom Ricotta Pasta
Creamy mushroom ricotta pasta blends earthy mushrooms with velvety ricotta for a quick, comforting meatless dinner.
Equipment
- Large pot
- Skillet
- Wooden spoon
Ingredients
- 12 oz (340g) pasta (fettuccine, spaghetti, 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 reserved pasta water
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook pasta according to package until al dente. Reserve 1/2 cup pasta water, then drain.
- Heat olive oil in skillet over medium. Add sliced mushrooms; sauté 5-7 mins until golden.
- Add minced garlic; cook 1 min until fragrant.
- Mix ricotta, Parmesan, salt, pepper in bowl until smooth.
- Add drained pasta to skillet. Fold in ricotta mixture.
- Add pasta water gradually until creamy. Stir, garnish with parsley. Serve hot.
Notes
- Sauté mushrooms in batches for best browning.
- Use room-temp ricotta for smooth sauce.
- Lemon zest optional for brightness.