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Mushroom Ricotta Pasta

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This simple Mushroom Ricotta Pasta is creamy, quick, and easy to make, featuring basic ingredients with a rich and satisfying flavor.

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

  1. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
  2. In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté for 5-7 minutes until golden and softened.
  3. Add garlic to the skillet and cook for 1 minute, until fragrant.
  4. In a bowl, combine ricotta cheese, grated Parmesan, salt, and black pepper. Mix until smooth and creamy.
  5. Add the drained pasta to the skillet with mushrooms, then fold in the ricotta mixture.
  6. Slowly add reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
  7. Stir well to coat the pasta evenly, adjust seasoning if needed, and garnish with fresh parsley.

Notes

Use whole-milk ricotta for a creamier result. Adjust the salt and pepper to taste before serving.

Nutrition

Find it online: https://voxrecipes.com/mushroom-ricotta-pasta/