Mushroom Pasta with Ricotta

Prep Time:
30 mins
Total Time:
30 mins

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


  • Coarse salt and ground pepper

  • 12 ounces rigatoni, or other short pasta

  • 2 tablespoons butter

  • ½ small onion, finely chopped

  • ½ cup dry white wine

  • ¾ 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.

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