![- 250g fresh pasta (tagliatelle or fettuccine) - 300g mixed mushrooms (cremini, shiitake, and oyster), sliced - 1 cup ricotta cheese - 2 garlic cloves, minced - 1 small onion, finely chopped - 3 tablespoons olive oil - 1/2 cup vegetable broth - Salt and pepper to taste - Fresh basil leaves for garnish - Grated Parmesan cheese (optional) Gather these ingredients before you start cooking. Fresh pasta adds a special touch and cooks quickly, making it perfect for this dish. Mixed mushrooms give depth to the flavor. I love using cremini, shiitake, and oyster for their unique tastes and textures. Ricotta cheese makes the sauce creamy and rich. You can also add garlic and onion for more flavor. The olive oil helps to sauté the veggies, bringing out their natural sweetness. Vegetable broth is key in creating a flavorful sauce. Don't forget salt and pepper to enhance the overall dish. Fresh basil leaves add a burst of color and taste. If you like, sprinkle grated Parmesan on top for a savory finish. For the full recipe and instructions, check out the [Full Recipe]. Enjoy the cooking process! - Cook the pasta according to package instructions until al dente. - Reserve 1/2 cup of pasta water before draining. Cooking the pasta is simple. Bring a large pot of salted water to a boil. Once boiling, add the fresh pasta. Stir it gently to prevent sticking. Follow the time on the package for best results. Al dente means it should have a slight bite to it. This texture holds up well with the sauce. Don't forget to save that pasta water! It’s a secret weapon for creaminess. - Heat olive oil in a skillet over medium heat. - Add onion and sauté until translucent, about 2-3 minutes. Next, grab a large skillet. Add olive oil and let it heat up. Then, toss in the finely chopped onion. Sauté until the onion looks clear and soft. This usually takes 2-3 minutes. The aroma fills the kitchen and gets you excited for what’s next! - Stir in garlic and mushrooms, cooking until browned and moisture evaporates (5-7 min). - Add vegetable broth and simmer for 2 minutes. Now, add minced garlic and the sliced mushrooms. Stir them well. Cook until the mushrooms turn golden brown, and their moisture goes away. This step takes about 5-7 minutes. The flavor of the mushrooms starts to shine. Then, pour in the vegetable broth and let it simmer for 2 minutes. This melds the flavors beautifully. - Mix in cooked pasta and ricotta cheese. - Adjust creaminess with reserved pasta water as needed. Time to bring it all together! Add the cooked pasta to the skillet. Then, spoon in the creamy ricotta cheese. Toss everything gently. If it feels too thick, add a bit of the reserved pasta water. This helps reach your desired creaminess. It should feel velvety but not runny. - Season with salt and pepper. - Garnish with fresh basil and Parmesan before serving. Finally, season your dish with salt and pepper. Taste it and adjust if needed. Serve it hot, garnished with fresh basil leaves. If you like, sprinkle some grated Parmesan cheese on top. This adds a nice touch and extra flavor. Enjoy your Mushroom Ricotta Pasta! You can find the full recipe for this delightful dish if you want to revisit the steps later. - Adjust pasta cooking time for your preferred texture. I like mine al dente. - Use a mix of fresh herbs for an aromatic touch. Basil and thyme work well. - Use reserved pasta water to control the sauce thickness. This step can make your dish perfect. - Ensure to combine gently to preserve the pasta shape. You want those noodles intact. - Consider adding red pepper flakes for spice. They give a nice kick to the dish. - Incorporate spinach or kale for added nutrition. Leafy greens boost flavor and health. For the full details on the Mushroom Ricotta Pasta, check out the Full Recipe. {{image_2}} You can easily change some ingredients in this dish. If you want a lighter option, swap ricotta for cottage cheese. It still tastes great! You can also use chicken or vegetable broth instead of vegetable broth. This will add a different flavor to your sauce. Want to make it vegan? Just substitute the ricotta and cheese with plant-based options. This keeps the dish creamy and delicious. You can also use gluten-free pasta if you need a gluten-free version. This way, everyone can enjoy this meal. To make your mushroom ricotta pasta unique, try different mushrooms. You can use portobello or chanterelles for a fun twist. Add sun-dried tomatoes for a sweet and tangy flavor. If you want more depth in your sauce, add a splash of white wine. It enhances the taste and elevates the dish. For the complete recipe, check the Full Recipe section. Store any leftover Mushroom Ricotta Pasta carefully. First, cool the dish completely before storing. This helps keep the pasta fresh. Place it in an airtight container. Make sure to seal it well to avoid air exposure. Store it in the fridge for up to five days. When you’re ready to enjoy the pasta again, you have a few options. You can reheat it in a skillet over low heat. Add a splash of olive oil or vegetable broth to keep it moist. Stir often to ensure even heating. Alternatively, you can use a microwave. Heat in short intervals, stirring in between. This prevents hot spots and keeps the pasta from drying out. If you want to store the pasta for longer, freezing is a great option. Freeze it in portions to maintain quality. This way, you can reheat only what you need. When you're ready to eat, thaw the pasta in the refrigerator. This slow thaw keeps the texture nice. After thawing, reheat using the skillet method or the microwave. Enjoy your creamy dish whenever you like! For the full recipe, check out the details above. To make your Mushroom Ricotta Pasta creamy, add reserved pasta water gradually when mixing with ricotta. This starchy water helps create a smooth sauce. Start with a little, then mix well. If you need more creaminess, keep adding more water until you reach the desired texture. Yes, you can use dried pasta. Just make sure to adjust the cooking time based on the package instructions. Dried pasta may take a bit longer to cook, so check for doneness. Fresh pasta cooks quickly, so keep an eye on it. A mix of cremini, shiitake, and oyster mushrooms provides the best flavor. Each type adds a unique taste and texture. Cremini offers earthiness, shiitake gives a rich umami flavor, and oyster mushrooms add a delicate touch. Yes, Mushroom Ricotta Pasta is a vegetarian-friendly dish. It has no meat and uses ricotta as the main cheese. This dish is perfect for those who want a tasty meal without meat. Mushroom Ricotta Pasta can last 3-5 days in the refrigerator if stored properly. Make sure to keep it in an airtight container. When ready to eat, just reheat it gently on the stove or in the microwave. Making Mushroom Ricotta Pasta is simple and full of flavor. You start with fresh pasta and sautéed mushrooms. You mix in ricotta cheese for creaminess and finish with fresh basil. Don’t hesitate to try the tips for adjusting the sauce. Feel free to experiment with flavors or ingredients to match your taste. This dish is not only easy to share but also exciting to make. Enjoy your cooking journey!](https://pureeatsnow.com/wp-content/uploads/2025/05/5d25ed4b-7319-4fc9-bbed-1dfe2f987942-250x250.webp)
Mushroom Ricotta Pasta
Indulge in a culinary experience with our Mushroom Ricotta Pasta Delight! This creamy and savory dish blends fresh pasta, sautéed mushrooms, and ricotta cheese for a dinner that's both simple and gourmet. Perfect for busy weeknights, you can whip this up in just 25 minutes! Want to impress your family or guests? Click through for the full recipe and discover how to make this tasty delight at home today!