Name: Mushroom Ricotta Pasta Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 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

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Introduction

This creamy Mushroom Ricotta Pasta is a simple yet satisfying dish that combines tender sautéed mushrooms with smooth ricotta and Parmesan cheese. Perfect for a weeknight dinner, it’s both comforting and elegant with fresh parsley adding a bright finish.

A white plate holds a single layer of rigatoni pasta coated in a creamy, light yellow sauce. Scattered on top are sautéed brown mushrooms with a glossy texture, and small green parsley leaves add a fresh touch. Grated pale Parmesan cheese is sprinkled evenly over the mushrooms and pasta, finishing the dish with a fine, textured layer. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta.
Step 2: Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until they are golden and softened.
Step 3: Add minced garlic to the skillet and cook for about 1 minute, stirring, until fragrant.
Step 4: In a bowl, combine ricotta cheese, grated Parmesan, salt, and black pepper. Mix until the mixture is smooth and creamy.
Step 5: Add the drained pasta to the skillet with the mushrooms, then gently fold in the ricotta mixture.
Step 6: Gradually add the reserved pasta water a little at a time, stirring until the sauce reaches your desired consistency and evenly coats the pasta.
Step 7: Taste and adjust seasoning if necessary. Garnish with chopped fresh parsley before serving.

Tips & Variations

For extra richness, stir in a splash of heavy cream or a knob of butter with the ricotta mixture.
Try adding sautéed spinach or kale for added greens and nutrition.
Use shiitake or portobello mushrooms for a deeper, earthier flavor.
If you prefer a nuttier taste, substitute Pecorino Romano for Parmesan cheese.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce as needed. Avoid microwave reheating for best texture.

How to Serve

The dish shows a close-up of creamy pasta with a wavy shape, in a white plate. The pasta is coated in a smooth, light yellow sauce. On top, there are several slices of cooked mushrooms with a soft brown color and glossy texture. Small bits of white cheese are scattered on the surface, along with some green herbs finely chopped and sprinkled for contrast. A light dusting of grated cheese and cracked black pepper adds texture and detail to the scene. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this recipe?

Yes, this recipe works well with most pasta shapes including spaghetti, fettuccine, or penne. Choose your favorite or what you have on hand.

Is it possible to make this recipe vegan?

To make a vegan version, substitute ricotta and Parmesan with plant-based alternatives and use olive oil instead of butter if added. Nutritional yeast can provide cheesy flavor as well.