Creamy Mushroom And Ricotta Pasta Recipes

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CREAMY MUSHROOM AND RICOTTA PASTA



Creamy Mushroom and Ricotta Pasta image

Creamy Mushroom and Ricotta Pasta is the perfect way to get your pasta fix this winter season! Easy to prepare with minimal ingredients and a sure-fire hit with pasta lovers.

Provided by Nicole

Categories     Main Course

Time 35m

Number Of Ingredients 8

3 tbsp unsalted butter
16 oz cremini mushrooms
1 tsp kosher salt, divided
3 large garlic cloves, minced
1/2 cup dry sherry
1/2 lb whole-wheat fettuccine
8 oz whole milk ricotta
1/2 cup grated parmesan cheese, plus more for garnish

Steps:

  • Bring a large pot of water to a rolling boil. Season with salt. It should be as salty as the sea. Cook fettuccine until aldente. Drain, do not rinse, and reserve pasta water.
  • Place a large skillet over a medium-high heat. Add butter. Once the butter begins to brown on the edges, start to swirl the pan. Swirl until the butter becomes a deep brown color and smells nutty. Turn the heat down to medium and add mushrooms. Cook mushrooms until brown, about 3-4 minutes. Add 1/2 teaspoon salt and garlic, cook 1 minute. Add sherry. Simmer until reduce by half.
  • Turn the heat down to a medium-low heat. Add cooked pasta, ricotta, remaining salt and about 1/2 cup of reserved pasta water. Toss until ricotta has coated pasta. Add parmesan cheese, toss again until cheese has melted. Season pasta with salt and pepper. Garnish with more parmesan cheese.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 34 g, Protein 15 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 40 mg, Sodium 562 mg, Fiber 1 g, Sugar 2 g, Calories 314 kcal

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