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Mushroom Pasta with Ricotta
Nb persons: 4
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This simple pasta highlights the great taste of affordable button mushrooms. Prep: 30 minutes Total: 30 minutes Ingredients Coarse salt and ground pepper | |
12 ounces | rigatoni or other short pasta |
2 tablespoons | butter |
1/2 small | onion, finely chopped |
1/2 cup | dry white wine |
3/4 pound | white button or cremini mushrooms, trimmed and sliced |
1 cup | ricotta |
4 teaspoons | fresh lemon juice |
Shaved Parmesan, for serving
Directions
In a large pot of boiling salted water, cook pasta until al dente. Reserve 3/4 cup pasta water; drain pasta and return to pot.
Meanwhile, in a large skillet, melt 1 tablespoon butter over medium. Add onion and cook until softened, about 4 minutes. Add wine and cook until almost evaporated, 4 to 6 minutes. Add mushrooms; season with salt and pepper and cook until browned, about 8 minutes. Remove skillet from heat and stir in 1 tablespoon butter.
Add mushroom mixture, ricotta, and lemon juice to pasta; stir to combine, adding enough pasta water to create a thin sauce. Serve topped with Parmesan.
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