Creamy Mushroom Ricotta Pasta

Mushroom Ricotta Pasta is like a warm hug on a plate. Imagine twirling silky pasta around your fork, each strand coated in a creamy, dreamy ricotta sauce, while earthy mushrooms add depth and character. The aroma fills the kitchen, inviting everyone to gather around the table, hearts racing with anticipation for that first bite.

This dish has been a go-to for cozy family dinners and impromptu gatherings. I remember the time I whipped it up for friends after a long hike; we devoured it faster than I could say “second helping.” It’s the kind of recipe that brings people together, creating memories that linger long after the plates are cleared.

My friends still rave about how comforting and satisfying this dish is; it’s always a hit!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pasta: Any type works well; I love using fettuccine for its ability to hold sauces beautifully.
• Fresh Mushrooms: Choose your favorites—cremini or shiitake add wonderful earthiness.
• Ricotta Cheese: Opt for creamy ricotta that melts seamlessly into the sauce.
• Garlic: Fresh cloves bring aromatic depth; minced garlic elevates flavor instantly.
• Spinach: Fresh spinach wilts beautifully into the pasta, adding color and nutrition.
• Olive Oil: A good-quality extra virgin olive oil enhances flavors significantly.
• Parmesan Cheese: Freshly grated Parmesan adds a salty kick and a wonderful finishing touch.
• Salt and Pepper: Essential for seasoning; taste as you go to achieve perfection.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Cook the Pasta: Begin by bringing a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package instructions until al dente. Stir occasionally so they don’t stick together.

Sauté the Mushrooms: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and sauté until they turn golden brown and release their moisture, about 5-7 minutes.

Add Garlic and Spinach: Toss in minced garlic once mushrooms are nicely browned. Sauté for an additional minute until fragrant. Next, fold in fresh spinach until just wilted—this will take about 2-3 minutes.

Create the Ricotta Sauce: Lower the heat and add ricotta cheese to the skillet along with salt and pepper. Mix everything together until combined; it should become creamy as it warms through.

Combine Pasta and Sauce: Drain your cooked pasta but reserve some cooking water. Add pasta directly to the skillet with ricotta sauce; toss well until everything is evenly coated. If needed, add reserved pasta water for desired creaminess.

Serve and Enjoy: Plate your Mushroom Ricotta Pasta generously and sprinkle with freshly grated Parmesan cheese. Garnish with fresh herbs if desired—then dig in while it’s hot!

Now you have all the steps laid out clearly! Enjoy this simple yet impressive meal with loved ones—it’s bound to create smiles all around!

Perfecting the Cooking Process

First, sauté your mushrooms until golden brown, then cook the pasta while preparing the ricotta sauce. This sequence ensures everything is hot and ready at the same time, allowing for seamless mixing.

Add Your Touch

Consider adding spinach or sun-dried tomatoes for a burst of color and flavor. You can also swap ricotta for cottage cheese or goat cheese for a different twist on this delightful dish.

Storing & Reheating

Store leftover mushroom ricotta pasta in an airtight container in the fridge for up to three days. To reheat, add a splash of water and microwave or warm on the stovetop until heated through.

Cooking mushroom ricotta pasta reminds me of family dinners where laughter and delicious food filled the air. Everyone raved about my secret ingredient—love!

FAQ

Can I use other types of mushrooms for this recipe?

Absolutely! Portobello, shiitake, or even button mushrooms work well in this dish.

Is there a gluten-free option for the pasta?

Yes, you can easily substitute regular pasta with gluten-free varieties available in stores.

How can I make this dish vegan?

Replace ricotta with a cashew-based cream or tofu mixture for a creamy vegan alternative.

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Mushroom Ricotta Pasta

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• Author: Samuel Cullingham
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Mushroom Ricotta Pasta is a delightful, creamy dish perfect for cozy family dinners or quick weeknight meals. Silky pasta pairs beautifully with earthy mushrooms and rich ricotta, creating a comforting experience that brings everyone together. With vibrant colors and customizable ingredients, this recipe is sure to impress at any gathering.

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Ingredients

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• 8 oz fettuccine pasta
• 2 cups fresh mushrooms (cremini or shiitake), sliced
• 1 cup ricotta cheese
• 3 cloves garlic, minced
• 2 cups fresh spinach
• 2 tbsp extra virgin olive oil
• 1/2 cup freshly grated Parmesan cheese
• Salt and pepper to taste

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Instructions

1. Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. In a skillet over medium-high heat, add olive oil and sauté mushrooms until golden brown (5-7 minutes).
3. Stir in minced garlic and cook for another minute until fragrant. Add spinach and cook until wilted (2-3 minutes).
4. Lower the heat and mix in ricotta cheese, salt, and pepper until combined.
5. Toss the cooked pasta with the sauce in the skillet. If needed, add reserved pasta water for creaminess.
6. Serve hot, garnished with Parmesan cheese.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 plate (approximately 350g)
• Calories: 540
• Sugar: 3g
• Sodium: 450mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 50mg