Food & Cooking Recipes Ingredients Pasta and Grains Mushroom Pasta with Ricotta 3.1 (135) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 This simple pasta highlights the great taste of affordable button mushrooms. Ingredients 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 Directions 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. 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. 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. Rate it Print