Description
Mushroom Ricotta Pasta is a culinary delight that brings together creamy ricotta and earthy mushrooms, creating a comforting dish perfect for any occasion. In just under 30 minutes, you can twirl your fork through this rich, flavorful pasta, making it an ideal choice for cozy dinners or impressing guests. Each bite offers a delightful mix of textures and aromas, guaranteeing satisfaction and smiles around the table.
Ingredients
Scale
- 8 oz pasta (fettuccine or penne)
- 2 cups fresh mushrooms (cremini and shiitake, sliced)
- 1 cup ricotta cheese (full-fat)
- 3 cloves garlic (minced)
- 2 tbsp olive oil (extra virgin)
- ½ cup parmesan cheese (freshly grated)
- ¼ cup fresh basil (torn)
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water according to package instructions until al dente (about 8-10 minutes). Drain and set aside.
- In a large skillet over medium heat, add olive oil and sauté sliced mushrooms until golden brown (5-7 minutes).
- Stir in minced garlic, cooking until fragrant. Season with salt and pepper.
- Lower the heat and add ricotta cheese, stirring gently until creamy. If too thick, incorporate a splash of pasta water.
- Combine the cooked pasta with the mushroom-ricotta mixture; toss well to coat.
- Remove from heat, fold in fresh basil and grated parmesan. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 550
- Sugar: 4g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg