Mushroom Ricotta Pasta

$- 400g pasta (fettuccine or tagliatelle recommended) - 250g mushrooms (cremini or button) - 1 cup ricotta cheese - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 tablespoon unsalted butter - 1/2 cup vegetable broth - 1/4 cup grated Parmesan cheese (optional) - Salt and freshly ground black pepper - Fresh parsley, chopped for garnish - Zest of 1 lemon When making Mushroom Ricotta Pasta, I always start with fresh ingredients. The pasta is the base. I prefer fettuccine or tagliatelle, as they hold the sauce well. Mushrooms add depth and flavor. I like cremini or button mushrooms, but you can use any kind you love. Ricotta cheese is a must for creaminess. It adds a rich texture that makes this dish stand out. Don't forget the garlic! It brings a warm aroma to the dish. Olive oil and butter create a lovely base for sautéing. Adding vegetable broth helps to create the sauce. It keeps the dish light while adding flavor. Seasoning is key. A pinch of salt and fresh pepper balances the richness of the cheese. For garnish, I love fresh parsley and a bit of lemon zest. This adds brightness to every bite. For the full recipe, check out the complete guide above. To start, bring a large pot of salted water to a boil. Add your pasta and cook it according to the package instructions. This usually takes around 8-10 minutes for fettuccine or tagliatelle. When the pasta is al dente, reserve about 1 cup of the pasta water. Then, drain the pasta and set it aside. Next, grab a large skillet. Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium heat. Once the butter melts, add the sliced mushrooms. Sauté them for about 5-7 minutes. You want them to turn golden brown and become tender. This step adds a rich flavor that makes the dish special. Now, add 2 cloves of minced garlic to the skillet. Sauté it for about 1-2 minutes until it smells great. Then, pour in 1/2 cup of vegetable broth. Bring it to a gentle simmer and let it reduce slightly for about 2-3 minutes. Lower the heat and stir in 1 cup of ricotta cheese. Mix until you have a creamy sauce. If the sauce seems too thick, add some of that reserved pasta water to reach your desired consistency. Finally, take your cooked pasta and toss it into the skillet with the sauce. Stir well to coat every piece of pasta. Season with salt, freshly ground black pepper, and a little lemon zest for brightness. If you like, sprinkle 1/4 cup of grated Parmesan cheese over the top and toss again. Serve your Mushroom Ricotta Pasta hot, garnished with fresh parsley. For the full recipe, check out the complete guide. To make your Mushroom Ricotta Pasta shine, use freshly grated Parmesan cheese. This cheese adds a rich and nutty taste that elevates the dish. Plus, it melts beautifully into the creamy sauce. You can also experiment with different mushrooms. Try shiitake or portobello for unique tastes and textures. Each type brings its own flavor, making your pasta even more exciting. You can adjust the sauce's thickness with pasta water. This water contains starch, which helps bind the sauce to the pasta. Start with a small amount and add more as needed until you reach your desired creaminess. For a bright twist, incorporate lemon zest. It adds a refreshing note that balances the richness of the ricotta. Garnish your dish with fresh parsley for a pop of color. It also adds a fresh flavor that complements the pasta. Serve your Mushroom Ricotta Pasta right away for the best texture. The creamy sauce clings to the pasta, making each bite delightful. {{image_2}} You can change the ricotta for mascarpone or cream cheese. This swap keeps the creaminess but adds a different flavor. You can also add vegetables like spinach or asparagus. These greens boost nutrition and add vibrant colors to the dish. Want more protein? You can add grilled chicken or shrimp for a nice touch. They both pair well with the creamy sauce. You can also mix in cooked sausage or pancetta. This adds richness and depth to the meal. If you need a gluten-free option, just use alternative pasta. Many stores offer great choices. For a vegan version, use dairy-free ricotta. This way, you can still enjoy a creamy texture without any dairy. This Mushroom Ricotta Pasta is easy to adapt to fit your needs! To keep your Mushroom Ricotta Pasta fresh, place it in an airtight container in the fridge. This method helps keep the flavors intact. It’s best to eat it within 2-3 days. After that, it may lose its creamy texture. When you’re ready to enjoy the leftovers, reheat them on the stovetop or in the microwave. On the stovetop, use medium-low heat and stir often. If it appears dry, add a splash of water or broth. This keeps the dish creamy and delicious. If you want to store it for longer, you can freeze the pasta. Just make sure to freeze it before adding any fresh garnishes. It can be stored for up to a month. When you’re ready, let it thaw in the fridge overnight before reheating. This way, you can enjoy your Mushroom Ricotta Pasta at a later date without losing flavor. For the full recipe, check out the previous sections! To make this dish vegetarian, simply use vegetable broth instead of chicken broth. You can also add more mushrooms for that rich, earthy flavor. Feel free to mix in other veggies like spinach or zucchini for added nutrition. Absolutely! You can use any pasta shape you like. Fettuccine and tagliatelle are great, but penne, farfalle, or even spaghetti will work well. Just remember to adjust the cooking time based on the pasta type you choose. If you don’t have ricotta, you can try using mascarpone cheese for a similar creamy texture. For a dairy-free option, look for plant-based ricotta made from nuts or tofu. This way, everyone can enjoy a tasty meal! To make Mushroom Ricotta Pasta gluten-free, use gluten-free pasta options available in stores. Many brands offer delicious choices made from rice, corn, or lentils. Just cook them according to package instructions for the best results. For the full recipe, check out the detailed instructions above! Mushroom ricotta pasta is simple and tasty. We explored the main ingredients like pasta, mushrooms, and ricotta. You learned steps to cook and make the sauce creamy. Tips for flavor and variations can enhance your dish. Plus, we discussed how to store and reheat leftovers. You can easily customize this dish to fit your taste. Enjoy creating your version of mushroom ricotta pasta! It's a fun way to impress friends and family while enjoying delicious food.$

Savor the richness of this Deliciously Creamy Mushroom Ricotta Pasta that promises to impress! With simple ingredients like tender mushrooms, velvety ricotta cheese, and a hint of lemon zest, this pasta dish is a perfect weeknight dinner solution. Ready in just 30 minutes, it's both easy to make and unforgettable in flavor.

Print Recipe Pin Recipe

Ingredients

400g pasta (fettuccine or tagliatelle works well)

250g mushrooms (cremini or button), sliced

1 cup ricotta cheese

2 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon unsalted butter

1/2 cup vegetable broth

1/4 cup grated Parmesan cheese (optional)

Salt and freshly ground black pepper to taste

Fresh parsley, chopped for garnish

Zest of 1 lemon (for freshness)

Instructions

Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

In a large skillet, heat the olive oil and butter over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes or until they are golden brown and tender.

Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.

Pour the vegetable broth into the skillet and bring to a gentle simmer, allowing it to reduce slightly (about 2-3 minutes).

Lower the heat, then stir in the ricotta cheese until it melts into a creamy sauce. If the sauce is too thick, add some reserved pasta water until desired consistency is reached.

Add the cooked pasta to the skillet and toss well to combine. Season with salt, pepper, and lemon zest to taste.

If using, sprinkle grated Parmesan cheese over the pasta and toss to incorporate.

Serve the pasta hot, garnished with freshly chopped parsley.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4