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Under 30 Minutes

Under 30 Minutes

Mushroom Pasta with Ricotta

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

  • prep: 30 mins
    total time: 30 mins
  • servings: 4

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

Cook's Note

For even more flavor, experiment with dried porcini mushrooms.

Directions

  1. Step 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. Step 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. Step 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.

Source
Everyday Food, October 2009

Reviews (4)

  • 19 Oct, 2013

    So I just got finished making this recipe and like a previous review recommended I made a few tweaks. So instead of white onion, I chopped up two small shallots, and added a whole clove of garlic to a butter in a saucepan on low heat. Once the shallots were nice and soft I added a little more butter and followed the recipe as outlined, with a little extra salt and pepper. These few tweaks really make the difference, and it only took about an hour to prepare with all of the chopping!

  • 11 Oct, 2012

    This was awful. Please do not waste mushrooms or your time on this recipe.

  • 28 Feb, 2012

    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.

  • 5 May, 2010

    This was delicious! I can't believe what a difference the fresh lemon juice made. I also added spinach for a little extra nutrition.