New This Month

Under 30 Minutes

Mushroom Pasta with Ricotta


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

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2009


  • 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


  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 Notes

For even more flavor, experiment with dried porcini mushrooms.

Reviews Add a comment

  • sarea surmon
    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!
  • lds12
    11 OCT, 2012
    This was awful. Please do not waste mushrooms or your time on this recipe.
  • christieoftheprairie
    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.
  • carlyandmelissa
    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.