This recipe for Penne with Mushrooms and Ricotta has “comfort food” written all over it! Pasta is one of our favorite meals and when you add wild mushrooms and creamy ricotta cheese, it doesn’t get much better.
Cook the pasta according to package directions, reducing the cooking time by 1-2 minutes so that you can finish cooking the pasta in the sauce. This will prevent the pasta from overcooking.
While the pasta is cooking, heat a large saute pan over medium heat. Add the oil and garlic and cook until it begins to sizzle. Add the rosemary and cook for about 30 seconds until you can smell the rosemary. Remove the garlic slices if you prefer.
Increase the heat to medium-high and add the mushrooms and salt. Saute until the mushrooms are browned. Add the green onions and pepper. Cook until the onions are slightly wilted.
I used an assortment of mushrooms for this recipe, but you could use your favorites. For this, I used oyster, shiitake, king, enoki, cremini, and button mushrooms.
Add one cup of the pasta water to the saute pan. Reduce the heat and simmer for about 10 minutes until the mushrooms are tender.
Using a slotted spoon or kitchen spider strainer, add the penne directly to the mushrooms. Stir in the ricotta cheese and parsley. If it appears too dry, add a little more pasta water until you reach the desired consistency. Simmer until it is heated through.
Remove from the heat and add the Parmesan cheese.
PENNE WITH MUSHROOMS & RICOTTA
- 16 ounces penne pasta
- 8 ounces wild mushrooms, mixed variety cleaned and chopped
- 1/4 cup extra virgin olive oil
- 5 cloves garlic sliced
- 1 teaspoon rosemary finely diced
- 1 bunch green onions white and green parts, chopped
- 1 1/2 cups ricotta cheese
- 1/4 cup fresh parsley chopped
- 1/2 cup parmesan cheese freshly grated
- Cook pasta according to package instructions. Cook 1-2 minutes less than stated so that it can continue cooking in the sauce without overcooking.
- Heat a large saute pan over medium heat. Add the oil followed by the garlic. Cook until the garlic begins to sizzle.
- Add the rosemary to the garlic and oil. Cook for a few seconds until you begin to smell the rosemary.
- Increase the heat to medium. Add the mushrooms and salt and continue cooking until the mushrooms are lightly browned.
- Add the green onions and cook for 2-3 minutes.
- Add one cup of the pasta water to the mushrooms. Reduce the heat and simmer for approximately 10 minutes until the mushrooms are tender.
- Using a slotted spoon or kitchen spider strainer, add the pasta to the mushroom mixture.
- Stir in the ricotta cheese and parsley. Add additional pasta water, if needed. Simmer until thoroughly heated and the pasta is cooked al dente.
- Season to taste with salt and pepper.
- Remove from heat and sprinkle with freshly grated Parmesan cheese.