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- 12 oz (340g) pasta of your choice (e.g., spaghetti, fettuccine) - 2 cups fresh mushrooms, sliced (e.g., cremini or button) - 1 cup ricotta cheese - 1/4 cup grated Parmesan cheese - 1/4 teaspoon red pepper flakes - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped for garnish To make Mushroom Ricotta Pasta, gather these ingredients first. The pasta is the base and can be any shape you like. I enjoy using spaghetti or fettuccine for this dish. Fresh mushrooms bring a lovely texture and deep flavor. Choose cremini or button mushrooms for the best results. Ricotta cheese adds a rich and creamy element that ties everything together. Optional ingredients like Parmesan cheese can enhance the creaminess. The red pepper flakes add a bit of heat if you like spice. You can skip them if you prefer a milder taste. For flavor, olive oil and garlic are key. They create a savory base for the mushrooms. Dried thyme adds earthiness, while salt and pepper elevate all the flavors. Finally, fresh parsley not only adds color but also a fresh touch to the dish. You can find the Full Recipe to guide you through making this delightful meal! To start, fill a large pot with water. Add a good amount of salt to the water. Bring it to a boil over high heat. Once boiling, add your pasta. Cook it according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. Before draining, save one cup of the pasta water. This water has starch, which helps the sauce stick. Drain the pasta and set it aside. In a large skillet, heat olive oil over medium heat. Once hot, add the sliced mushrooms. Stir them often for about 5 to 7 minutes. You want them to turn golden brown and lose their moisture. This step brings out their rich flavor. Next, add minced garlic and dried thyme to the mushrooms. If you like a little heat, toss in red pepper flakes. Cook this mix for about one minute. You will smell the garlic and herbs coming together. Now, pour in the vegetable broth. Scrape the bottom of the skillet to mix in any bits. Let it simmer for about 2 to 3 minutes. This lets the broth reduce and flavor the sauce. Turn the heat down to low and add the ricotta cheese. Stir it in well. If the sauce seems too thick, use the reserved pasta water. Add it a little at a time until you get the creaminess you want. The ricotta brings a nice, rich texture to the sauce. Now, it’s time to add the drained pasta to the skillet. Use tongs or a large spoon to toss the pasta gently. Make sure each piece is coated with the creamy sauce. This step ensures that every bite is flavorful and delicious. Taste your pasta and adjust the seasoning. Add salt and pepper to your liking. For an extra touch, sprinkle some grated Parmesan cheese if you want more creaminess. Serve the pasta hot, and add freshly chopped parsley on top. This adds a nice color and fresh taste. Enjoy your creamy mushroom ricotta pasta! For the complete recipe, check out the Full Recipe section. To get the best pasta, use a large pot with plenty of water. This helps the pasta cook evenly. Add salt to the water before it boils. The salt adds flavor. Wait until the water is at a rolling boil, then add the pasta. Stir it often, so it doesn’t stick. Cook it until it's al dente, which means firm to the bite. Reserve some pasta water before draining. This starchy water can help thicken your sauce later. Choosing the right mushrooms is key for flavor. I love using cremini mushrooms for their rich taste. They are more flavorful than white button mushrooms. Shiitake mushrooms also add a nice umami kick. If you want a more delicate flavor, try oyster mushrooms. For a fun twist, you can even mix different types. Just make sure they are fresh. Fresh mushrooms have a firmer texture and better taste. If you're looking for a dairy-free or lower-fat option, try using tofu instead of ricotta. Blend soft tofu until smooth. It gives a similar texture. For lower-fat options, use part-skim ricotta cheese. You can also look for almond or cashew-based ricotta. These options are creamy and delicious. They can add a unique flavor to your dish. {{image_2}} You can use various pasta shapes for this dish. While spaghetti and fettuccine work well, try penne or farfalle for fun. Each shape holds sauce differently, giving you new tastes. If you want a unique twist, use whole wheat or gluten-free pasta. These options add extra flavor and texture. Adding protein boosts the meal and makes it heartier. Chicken or shrimp are great choices. For chicken, use diced, cooked pieces. Sauté them with the mushrooms for added flavor. For shrimp, cook them until pink and tender. They cook quickly and mix well with the creamy sauce. You could also try diced ham or bacon for a smoky taste. Feel free to add more veggies to this dish. Spinach or kale brings color and nutrients. Just toss in greens at the end to wilt them. Bell peppers or zucchini also add a nice crunch. Roasted cherry tomatoes give a sweet burst of flavor. Mix and match your favorite veggies to create a new dish each time. For the full recipe, check out the Creamy Mushroom Ricotta Pasta. To keep your Mushroom Ricotta Pasta fresh, place it in an airtight container. Make sure the pasta cools down before sealing it. This helps prevent moisture build-up, which can make the dish soggy. Store it in the fridge for up to three days. If you want to enjoy it later, consider freezing it. When reheating, I recommend using the stove or microwave. If using the stove, add a splash of water or broth to help maintain moisture. Heat it on low, stirring gently. In the microwave, cover the dish with a microwave-safe lid or plate. Heat it in short bursts, stirring in between. This keeps the texture creamy and delightful. If you want to freeze Mushroom Ricotta Pasta, make sure it’s fully cooled first. Portion it into freezer-safe containers or bags. Squeeze out as much air as possible before sealing. It can last in the freezer for up to two months. To thaw, move it to the fridge overnight. Reheat it gently, adding a bit of water or broth to restore its creamy texture. Yes, you can make Mushroom Ricotta Pasta ahead. To meal prep, cook the pasta and sauce separately. Store them in airtight containers in the fridge. When you're ready to eat, heat them up together. This keeps the pasta from getting mushy. If you need a substitute, try cottage cheese or cream cheese. Both can provide a creamy texture. You can also blend tofu for a dairy-free option. Each will give a unique taste to the dish. Yes, you can make it gluten-free. Choose gluten-free pasta made from brown rice or chickpeas. These options cook well and keep the dish tasty. Just follow the package instructions for cooking time. To boost flavor, add herbs like basil or oregano. You can also toss in sun-dried tomatoes for a zing. A splash of lemon juice brightens the taste too. Garlic powder or smoked paprika can add depth. Great sides include a fresh green salad or garlic bread. A light tomato salad works well too. Serve with steamed broccoli for added nutrition. Each side complements the creamy pasta nicely. For the full recipe, check the detailed instructions above to create this delightful meal! In this post, we explored how to make a delicious Mushroom Ricotta Pasta. We covered key ingredients like pasta, mushrooms, and ricotta, and offered tips for cooking perfection. I shared ways to customize your dish and how to store leftovers properly. Remember, cooking is about fun and creativity. Use my tips to make a meal you love. Enjoy experimenting with flavors, and don't hesitate to try new ingredients in your cooking.

Mushroom Ricotta Pasta

Indulge in this creamy mushroom ricotta pasta for a delightful meal that's both quick and delicious! With fresh mushrooms, rich ricotta, and aromatic herbs, this simple recipe will elevate your dinner game. Ready in just 25 minutes, it's the perfect dish for any occasion. Discover all the steps and tips to make this creamy pasta a hit at your table. Click to explore the full recipe and start cooking today!
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Ingredients
  

12 oz (340g) pasta of your choice (e.g., spaghetti, fettuccine)

2 cups fresh mushrooms, sliced (e.g., cremini or button)

1 cup ricotta cheese

2 tablespoons olive oil

2 cloves garlic, minced

1/2 cup vegetable broth

1/4 cup grated Parmesan cheese (optional)

1 teaspoon dried thyme

1/4 teaspoon red pepper flakes (optional)

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest and set aside.

    Sauté the Mushrooms: In a large skillet over medium heat, heat olive oil. Add sliced mushrooms and cook for about 5-7 minutes, stirring occasionally, until they are golden brown and have released their moisture.

      Add Aromatics: Stir in the minced garlic, dried thyme, and red pepper flakes (if using) into the mushrooms. Cook for an additional minute until fragrant.

        Create the Sauce: Pour in the vegetable broth, scraping any bits from the bottom of the skillet. Let it simmer for 2-3 minutes, allowing the broth to reduce slightly.

          Mix in Ricotta: Reduce the heat to low and stir in the ricotta cheese. If the mixture seems too thick, add reserved pasta water a little at a time until desired creaminess is achieved.

            Combine Pasta and Sauce: Add the drained pasta to the skillet, tossing gently to combine and coat the pasta evenly in the creamy sauce.

              Season: Taste and adjust the seasoning with salt and pepper. If desired, add the grated Parmesan cheese for extra creaminess.

                Serve: Plate the pasta hot, and garnish with freshly chopped parsley for a pop of color and flavor.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4 servings