Ingredients
- 12 ounces of your favorite pasta (like fettuccine or linguine)
- 2 tablespoons olive oil
- 1 pound mushrooms, sliced (cremini or white button mushrooms work well)
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 cup pasta cooking water (reserve before draining pasta)
- Chopped fresh parsley for garnish
If you’re missing an ingredient, don’t worry! You can substitute the mushrooms with any hearty vegetable like zucchini or spinach, and if you’re out of ricotta, a mix of cream cheese and milk can work in a pinch.
Instructions
- Start by cooking the pasta in a large pot of salted boiling water until al dente, according to package instructions. Remember to reserve 1/4 cup of the pasta cooking water before draining.
- In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook until they are browned and tender, about 5-7 minutes. Stir occasionally to ensure even cooking.
- Reduce the heat to low and add the minced garlic and thyme to the mushrooms. Cook for an additional 1-2 minutes, until the garlic is fragrant.
- In a separate bowl, mix the ricotta, Parmesan, salt, and pepper until well combined.
- Add the cooked pasta to the skillet with the mushrooms. Pour in the reserved pasta water and toss to combine.
- Remove the skillet from heat and gently fold in the ricotta mixture, stirring until the pasta is fully coated and creamy.
- Serve immediately, garnished with fresh parsley and an extra sprinkle of Parmesan if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International