Mushroom and ricotta pasta
21 Feb 2024
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
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
- 200g pasta of your choice
- 200g chestnut mushrooms
- 2 cloves of garlic
- 1 Tbsp thyme leaves
- 1 cup ricotta
- ½ lemon, juiced and zested
- 2 Tbsp lightly toasted pinenuts
- Grated Parmesan to serve
Instructions
- 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.
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Categories
- Meal Type: - Everyday - Lunch - Pasta - Quick & Easy - Supper
- Cuisines: - Italian
- Ingredients: - Dairy - Other Vegetables
- Health and Diet: - Combination - Egg Free - Fat Free - Gluten Free - Healthy - Sugar Free - Vegetarian
- Skill Levels: - Easy
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