Creamy Mushroom Ricotta Pasta
Creamy Mushroom Ricotta Pasta. Winter pastas need to be super cozy and always creamy. This one is filled with a creamy ricotta and Parmesan sauce topped with herbs and mushrooms. It’s perfect for a cold January weeknight and we’re obsessed !!
This week has simply been dragging which is why a pasta pick me up is totally necessary. I cannot express how much I have been struggling this week, so a creamy, cheesy, cozy pasta is EXTREMELY necessary. And I can’t believe I have to work tomorrow too, but thank god it is at least Thursday !! So the weekend for me.
In the meantime, tonight’s pasta is extra creamy, extra cheesy, and filled with all the different kinds of mushrooms. You’ve got shiitake, baby Bellas, oyster…just the perfect variation of shrooms. Topped with extra Parmesan…because why not?! And some herbs and there you have it…the perfectly cozy weeknight pasta dish.
Is anyone else as excited for this weekend as I am ?!
Ingredients
5 tablespoons butter
20 ounces mixed mushrooms
salt and pepper
1 garlic clove; minced
3/4 cup cooking sherry
1 pound pasta
15 ounces ricotta cheese
1/2 cup parmesan
Directions
In a large skillet, heat the butter until melted and sizzling. Add the mushrooms and cook undisturbed for 5 minutes until browned. Stir and continue cooking for another 2 - 3 minutes until browned on all sides. Add salt, pepper, and garlic. Cook another minute. Add the sherry and simmer until reduced by half. Keep warm.
Cook the pasta. Drain saving 1 cup of cooking water. Add the pasta to the skillet with the mushrooms. Add the ricotta and parmesan and toss to combine. Add pasta water as needed. Serve topped with fresh thyme leaves.
