Under 30 Minutes

Mushroom Pasta with Ricotta

This simple pasta highlights the great taste of affordable button mushrooms.

  • Prep:
  • Total Time:
  • Servings: 4
Mushroom Pasta with Ricotta

Source: Everyday Food, October 2009

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

  1. 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.

  2. 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.

  3. 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.

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