Mushroom Pasta With Ricotta Recipes

CREAMY MUSHROOM AND RICOTTA PASTA

Steps:

• Bring a large pot of water to a rolling boil. Season with salt. It should be as salty as the sea. Cook fettuccine until aldente. Drain, do not rinse, and reserve pasta water.
• Place a large skillet over a medium-high heat. Add butter. Once the butter begins to brown on the edges, start to swirl the pan. Swirl until the butter becomes a deep brown color and smells nutty. Turn the heat down to medium and add mushrooms. Cook mushrooms until brown, about 3-4 minutes. Add 1/2 teaspoon salt and garlic, cook 1 minute. Add sherry. Simmer until reduce by half.
• Turn the heat down to a medium-low heat. Add cooked pasta, ricotta, remaining salt and about 1/2 cup of reserved pasta water. Toss until ricotta has coated pasta. Add parmesan cheese, toss again until cheese has melted. Season pasta with salt and pepper. Garnish with more parmesan cheese.

MUSHROOM RICOTTA PASTA

Steps:

• Saute mushrooms and garlic in olive oil over medium heat for 4-5 minutes.
• Add thyme, ricotta and milk.
• Stir and heat until thickened and bubbly (5-6 minutes).
• Toss cooked pasta with sauce.
• Salt and pepper to taste. Top with parmesan and serve.

MUSHROOM PASTA WITH RICOTTA

Steps:

• 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.

SPINACH, MUSHROOM, AND RICOTTA FETTUCCINE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain and transfer to a serving bowl.
• Melt butter in a large saucepan over medium heat. Saute mushrooms and sausage in butter until mushrooms are tender and sausage is browned and crumbly, 10 to 12 minutes. Stir spinach into mushroom mixture and cook until heated through, 5 to 10 minutes. Remove from heat.
• Stir ricotta cheese into mushroom mixture until well-mixed; add lemon juice. Pour mushroom mixture over fettuccine and toss to coat.

PAN-FRIED MUSHROOMS WITH RICOTTA CHEESE

Steps:

• Melt butter in a skillet over medium heat; cook and stir mushrooms until they begin to sweat, about 5 minutes. Add vinegar, beef bouillon, and garlic. Cook and stir mushroom mixture until bouillon is dissolved and mushrooms are lightly browned, 10 to 15 more minutes. Stir ricotta cheese into mushroom mixture and remove from heat.