Mushroom and ricotta pasta
This mushroom and ricotta pasta is ready in just 10 minutes. It’s yummy filing and healthy too! I made this dish with tagliatelle but you can use other pasta, even gluten-free or fresh, if preferred. Serve it with a crispy salad on the side. You can add some spinach, asparagus, peas, or green beans to the pasta sauce, to make it even more healthy.
Ingredients
Method
- Cook the pasta according to the packet instruction.
- Meanwhile, slice the mushrooms and garlic.
- Heat the oil in a saucepan and gently sauté the garlic, thyme leaves and mushroom for 8 minutes. Add the lemon juice, stir for a minute, then add the ricotta and mix well. Season with salt and pepper. Turn off the heat.
- By now the pasta should be ready, so drain and add it to the mushrooms together with a drop of cooking water. Toss well.
- Stir in the lemon zest and serve with the pine nuts and Parmesan.