Ingredients
Scale
Before we get started, here’s what you’ll need to create this creamy ricotta mushroom pasta:
- 12 oz fettuccine or any pasta of your choice
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (I recommend using cremini or shiitake)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Boil salted water, add pasta, and cook until al dente, reserving a cup of pasta water.
- In a skillet, heat olive oil and sauté onion and garlic until fragrant.
- Add sliced mushrooms and cook until soft and golden.
- Lower heat, add ricotta, heavy cream, and Parmesan; stir until combined, adding reserved pasta water if needed.
- Mix cooked pasta into the skillet and toss until coated; season with salt and pepper.
- Serve hot, garnished with fresh basil or parsley.
Notes
- Feel free to use any pasta shape you prefer.
- For a lighter version, you can reduce the amount of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian