Easy pasta with ricotta and mushrooms
Light, flavorful, and delicious this easy pasta with ricotta and mushrooms recipe that gets ready in just 30 minutes is perfect for weeknight meals. It's a very satisfying vegetarian pasta dish that's loved by everyone.
Servings 3
Calories 467kcal
Equipment
- 1 Large cooking pot to cook pasta
- 1 Large pan
- 1 Large strainer to strain pasta
- Knife
- Chopping board
- Garlic press or a small grater
Ingredients
- 250 grams uncooked pasta of choice
- 250 grams button mushrooms sliced
- 1 large brown onion thinly sliced
- 3-4 garlic cloves minced
- Finely chopped parsley for garnishing
- ½ cup ricotta cheese
- 1 teaspoon dried oregano
- ¼ teaspoon red chili flakes
- ¼ teaspoon ground black pepper
- Salt to taste
- 1 tablespoon extra virgin olive oil
- Water to cook pasta
Instructions
- Cook pasta al dente as per its package instructions. Just before straining the pasta, reserve around 1.5 cups of pasta water and keep it aside.
- In a bowl, add ricotta cheese and around ¾ cup of pasta water. Whisk and keep it aside.
- Heat olive oil in a pan. Add sliced onion and saute until it turns translucent.
- Add sliced mushrooms and saute on medium heat until the moisture released by the mushrooms gets evaporated.
- Add minced garlic and saute for a minute.
- Add red chili flakes, dried oregano, ground black pepper, and salt. Saute for a few seconds.
- Add ricotta and pasta water mix to the pan. Cook for around 2 minutes. If required, add more pasta water to get a consistency of sauce that can coat the pasta.
- Finally, add cooked pasta and gently mix everything.
- Garnish with finely chopped parsley and chili flakes.
Video
Notes
- Feel free to use any pasta of your choice to make this easy pasta dish.
- You can also add other vegetables like green peas, green beans, corn kernels, broccoli, etc. to this creamy pasta dish.
- Collect the pasta water just before straining the pasta so that it has enough starch in it required to make a nice creamy sauce.
- While mixing ricotta cheese with pasta water, don't add all the water in one go. Start with around ¼ cup of water at a time, and add more little by little until you get the desired consistency.
- In case you want to use cottage cheese instead of ricotta cheese in this recipe, put cottage cheese and a few tablespoons of pasta water in a food processor or any blending jar. Blend to make a smooth pasta sauce and use that in the recipe.
- If you have cooked your pasta first and then preparing the sauce, don't leave the strained pasta just like that otherwise they will stick to each other. Instead, drizzle some olive oil, gently toss, and then leave in a bowl. It's better to make the sauce and cook pasta simultaneously so that they get ready almost at the same time.
- More recipe tips and tricks are shared in the post above, please follow them to make this recipe.
Nutrition
Calories: 467kcal | Carbohydrates: 73g | Protein: 19g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 21mg | Sodium: 49mg | Potassium: 593mg | Fiber: 5g | Sugar: 6g | Vitamin A: 245IU | Vitamin C: 6mg | Calcium: 134mg | Iron: 2mg