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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g pasta of your choice
  • 200 g 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

Method
 

  1. Cook the pasta according to the packet instruction.
  2. Meanwhile, slice the mushrooms and garlic.
  3. 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.
  4. By now the pasta should be ready, so drain and add it to the mushrooms together with a drop of cooking water. Toss well.
  5. Stir in the lemon zest and serve with the pine nuts and Parmesan.