Creamy Pasta with Sautéed Mushrooms and Ricotta. A simple and quick autumn recipe to prepare. If you are looking for a quick main course, creamy and with an autumn taste, this pasta with sautéed mushrooms and ricotta is perfect.
Pre-cooked mushrooms reduce preparation time, while the ricotta cream makes the dish velvety and irresistible. (Of course, you can also use fresh or frozen mushrooms).
In a few minutes, you will serve a simple, fragrant comfort food perfect for autumn.
Let’s quickly see how to prepare the creamy pasta with sautéed mushrooms and ricotta.
If you haven’t already, subscribe to my channel YouTube Having Fun in the Kitchen so you don’t miss my VIDEO RECIPES.
You might also like these recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
- Energy 319.73 (Kcal)
- Carbohydrates 26.38 (g) of which sugars 1.02 (g)
- Proteins 12.26 (g)
- Fat 18.81 (g) of which saturated 5.92 (g)of which unsaturated 2.49 (g)
- Fibers 1.69 (g)
- Sodium 381.75 (mg)
Indicative values for a portion of 275 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 11 oz pasta
- 1 package mushrooms (sautéed)
- 3 tbsps extra virgin olive oil
- 3.5 oz ricotta
- 1.75 oz grated Parmesan
- to taste salt
Tools
- 1 Frying Pan
- 1 Immersion Blender
- 1 High-sided Saucepan
- 1 Wooden Spoon
How to Prepare Creamy Pasta with Sautéed Mushrooms and Ricotta
Sauté the mushrooms with the oil in a large pan for a few minutes.
Blend half of the mushrooms with the ricotta until you get a smooth cream.
Add the cream into the pan with the remaining mushrooms and mix well.
Cook the pasta al dente, drain it, and toss it in the pan with the mushrooms and cream.
Plate it, top with Parmesan and parsley if desired.
Enjoy your meal.
Storage
The pasta can be stored in the refrigerator for 1 day in an airtight container. Reheat it in a pan with a splash of water or milk to regain creaminess. Not suitable for freezing due to ricotta.
FAQ (Questions and Answers)
What type of mushrooms can I use?
Fresh mushrooms, champignons, or frozen porcini.
Can I substitute ricotta?
Ricotta can be replaced with robiola, stracchino, or cream for a richer version.
