Pasta with ricotta and mushrooms is a simple recipe, packed with flavor and with a great mouth texture. Pasta with ricotta and mushrooms can also be made in any season of the year, since mushrooms now abound on our store shelves all year round. I love mushrooms; they deliver a lot of flavor and texture without the heavy calories. The creaminess of the ricotta adds to the complexity of flavor, and the pasta carries it all deliciously. To make pasta with ricotta and mushrooms you can use almost any kind of mushroom, like button, cremini, shiitake or chanterelles; if you can, try to buy fresh mushrooms especially when they are in season. The result will be even better and the flavor of this pasta dish will make you fall in love with it.
¼ cup extra-virgin-olive oil
6 garlic cloves, peeled and sliced
1 teaspoon chopped fresh rosemary needles
1 pound mixed fresh mushrooms
1 bunch scallions, trimmed and chopped
1 pound penne
1½ cup fresh ricotta (about 12 ounzes)
¼ cup chopped fresh Italian parsley
½ cup grated Grana Padano or Parmigiano Reggiano
1 teaspoon salt, plus more for the pot
Bring a large pot of salted water to a boil for pasta. In a large skillet, over medium heat, heat the olive oil. When the oil is hot, add the garlic, and cook until it is sizzling. Add the rosemary, and cook a few seconds, until fragrant. Raise the heat to -medium–high, add the mushrooms, and season with the salt. Cook until the mushrooms are browned and wilted, about 3 minutes. Add the scallions, and cook until wilted, about 2 minutes. Ladle in 1 cup pasta water, and simmer until mushrooms are tender, about 10 minutes.
While the sauce simmers, cook the pasta. When the sauce is ready and the pasta is al dente, remove the penne with a spider and add it directly to the sauce. Stir in the ricotta and parsley, and cook until warmed through. Remove the skillet from the heat, stir in the grated cheese, and serve this yummy pasta with ricotta and mushrooms.