Description
This Mushroom Ricotta Pasta is the perfect blend of earthy mushrooms and creamy ricotta cheese, creating a dish that’s rich, savory, and comforting. The mushrooms add a delightful umami flavor, while the ricotta brings a velvety texture that coats every strand of pasta beautifully. Garnished with fresh parsley, this dish not only looks appetizing but also bursts with flavors in every bite. What makes this recipe even more appealing is how quick and simple it is to prepare. In just 25 minutes, you can serve up a satisfying, restaurant-quality pasta right at home. Perfect for weeknight dinners or casual gatherings, this creamy mushroom pasta will leave everyone wanting seconds!
Ingredients
Units
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
- Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté for 5-7 minutes until they are golden and softened.
- Add garlic to the skillet and cook for 1 minute, until fragrant.
- In a bowl, combine ricotta cheese, grated Parmesan, salt, and black pepper. Mix until smooth and creamy.
- Add the drained pasta to the skillet with mushrooms, then fold in the ricotta mixture.
- Slowly add reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
- Stir well to coat the pasta evenly, adjust seasoning if needed, and garnish with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 15 minutes