Creamy Mushroom Ricotta Pasta
I cannot stop making this creamy mushroom ricotta pasta! It's made in under 30 minutes, uses minimal ingredients, is a meatless dish, and is a hearty dinner (think super special, but not complicated), that will make everyone fall in love with mushrooms all over again.
Servings: 4
Ingredients
- 12 ounces uncooked pasta I like Jovial gluten-free elbow pasta
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 1 large onion halved and sliced
- 16 ounces baby bella mushrooms cleaned and sliced
- 4 garlic cloves minced
- Pinch crushed red pepper flakes optional
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
- 1/4 cup leftover pasta water
- 1/2 cup whole milk ricotta plus more for garnish
- Chopped parsley for garnish
Instructions
- Cook pasta-of-choice following package directions. Reserve 3/4 cup of the pasta water before draining in a colander, then drain and set aside.
- Meanwhile, heat olive oil and butter over medium heat in a large skillet. Add onions and cook, for 3-5 minutes until beginning to soften. Then, add in mushrooms and cook until all their water has been released and evaporated, about 7-10 minutes.
- Add the garlic continue to cook for 1 minute, or just until the garlic softens.
- Add in red pepper flakes, salt, pepper, and thyme to your mushroom mixture and stir to combine.
- Add 1/4 cup of the reserved pasta water to the skillet and stir to combine, then add in your ricotta cheese. Add more reserved pasta as desired. I usually find 1/4 cup to be enough. Discard remaining if you don't use.
- Add in pasta and stir until everything is evenly combined, adding in more pasta water as necessary. Taste and adjust seasoning.
- Garnish with fresh chopped parsley, and the additional ricotta on top of the pasta if desired. Add a pinch of additional red pepper flakes, if desired, and serve.
Notes
- You can make this dish more pasta heavy or less, just add in as much pasta as desired when combining the pasta in step 6!
Nutrition
Serving: 1/4 recipe | Calories: 479kcal | Carbohydrates: 71g | Protein: 14g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 332mg | Fiber: 4g | Sugar: 1g