Mushroom Pasta with Ricotta
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Everyday Food, October 2009
- Prep Time 30 minutes
- Total Time 30 minutes
- Yield Serves 4
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Ingredients
- Coarse salt and ground pepper
- 12 ounces rigatoni, or other short pasta
- 2 tablespoons butter
- 1/2 small onion, finely chopped
- 1/2 cup dry white wine
- 3/4 pound white button or cremini mushrooms, trimmed and sliced
- 1 cup ricotta
- 4 teaspoons fresh lemon juice
- Shaved Parmesan, for serving
Directions
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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.
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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.
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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.
Cook's Note
For even more flavor, experiment with dried porcini mushrooms.
This was awful. Please do not waste mushrooms or your time on this recipe.
This was pretty bland, not sure why. My husband's words were, "well, the flavours are nice, you just can't really taste them that often." Really, really subtle. I doubt I'd make it again, but if I did, I'd add shallots to the onions, maybe a little garlic at the end, a lot more lemon juice and wine and salt and pepper, and I'd grate the parm so it melted in throughout the dish, instead of being in big chunks in a few places.
This was delicious! I can't believe what a difference the fresh lemon juice made. I also added spinach for a little extra nutrition.