Creamy Ricotta and Mushroom Pasta

Name: Creamy Ricotta and Mushroom Pasta
Total time: 1800 s
Yield: Serves 2 servings
Ingredients: 5 2/3 oz pasta (160 g); 3 1/2 oz cremini or white mushrooms (100 g); 4 tablespoons ricotta cheese; as needed Extra virgin olive oil,; as needed White wine,; 1 garlic clove; as needed Salt,; as needed Black pepper,; as needed Parmesan cheese,

Stefania Fusco @stefy86_cook

Trieste

The delicate flavor of ricotta pairs perfectly with the bold taste of mushrooms, giving the pasta a creamy texture. This dish is perfect for fall!

Stefania Fusco @stefy86_cook

Trieste

The delicate flavor of ricotta pairs perfectly with the bold taste of mushrooms, giving the pasta a creamy texture. This dish is perfect for fall!

Saved

Ingredients

30 minutes

Serves 2 servings

5 2/3 ozpasta (160 g)
3 1/2 ozcremini or white mushrooms (100 g)
4 tablespoonsricotta cheese
as neededExtra virgin olive oil,
as neededWhite wine,
1garlic clove
as neededSalt,
as neededBlack pepper,
as neededParmesan cheese,

Saved

Steps

30 minutes

1

To make creamy ricotta and mushroom pasta, start by cleaning the mushrooms and slicing them into 1/4-inch (about 0.5 cm) pieces. In a skillet, sauté the garlic clove in olive oil, then add the mushrooms and cook over medium heat for a few minutes.
2

Add a splash of white wine and let it evaporate. Lower the heat, add a ladle of hot water, season with salt and pepper, and cook for a few more minutes until the mushrooms are tender.
3

While the mushroom sauce is cooking, bring a pot of water to a boil for the pasta.
4

When the mushroom sauce is ready, remove it from the heat and stir in the ricotta cheese until well combined. Keep the sauce warm.
5

When the pasta is cooked, drain it and toss it over low heat with the mushroom and ricotta sauce. Garnish with chopped parsley if desired and serve hot, finishing with a sprinkle of Parmesan cheese. Your Creamy Ricotta and Mushroom Pasta is ready to enjoy!