It’s 6pm, you’re tired, and everyone’s hungry. This creamy Mushroom Ricotta Pasta is the perfect solution for your busy evening. It delivers a rich, satisfying meal without spending hours in the kitchen. You will love how the simple ingredients transform into something special.
This dish is a lifesaver for those nights when you want comfort. It uses pantry staples and fresh produce to create a balanced vegetarian dinner. You can have this on the table in just thirty minutes. It is fresh, filling, and incredibly easy to master.
Why This One Works
This recipe is a winner because it skips the heavy cream. The ricotta cheese creates a silky, light sauce that feels indulgent but fresh. It is perfect for cozy fall evenings when you need warmth. Your family will appreciate the earthy flavors and tender noodles.
The combination of lemon and thyme brightens the whole dish. It makes a standard pasta night feel like a special occasion meal. You get restaurant-quality results with minimal cleanup. It is a great way to enjoy a meatless dinner that actually satisfies.
Simple Method
The process is very straightforward and beginner-friendly. You boil your pasta while the mushrooms sear in a large skillet. The key is reserving the pasta water to create the emulsion. This water helps the cheese coat the noodles perfectly.
Even if you are new to cooking, you can do this. The sauce comes together right in the pan with the pasta. You just need to toss everything together until it looks creamy and golden. It is a foolproof way to make a delicious sauce every time.
Ingredients You’ll Need
Most of these items are likely already in your kitchen. Fresh mushrooms and good cheese make the biggest difference here.
- 12 oz Pappardelle or Fettuccine pasta
- 1 lb Cremini mushrooms, sliced 1/4-inch thick
- 1 cup Whole milk ricotta cheese, room temperature
- 1/2 cup Grated Parmesan cheese
- 3 cloves Garlic, minced
- 1 large Shallot, finely diced
- 2 tbsp Unsalted butter
- 2 tbsp Extra virgin olive oil
- 1/2 cup Reserved starchy pasta water
- 1 tsp Fresh thyme leaves
- 1 tbsp Fresh lemon juice
- 1 tsp Lemon zest
- 1/4 cup Fresh Italian parsley, chopped
- Salt and freshly cracked black pepper to taste
Step-by-Step
- Bring a large pot of heavily salted water to a boil and cook the pasta until 1 minute before al dente according to package instructions.
- While pasta cooks, heat olive oil and butter in a large wide skillet over medium-high heat until the butter foam subsides.
- Add the sliced mushrooms in a single layer and sear without stirring for 4 minutes until deeply browned, then stir and cook for another 2 minutes.
- Add the diced shallots and sauté for 2 minutes until translucent, then add the garlic and thyme, cooking for 60 seconds until fragrant.
- Before draining the pasta, carefully ladle out and reserve 1 cup of the starchy cooking water.
- Drain the pasta and immediately add it to the skillet with the mushrooms over medium-low heat.
- Add the ricotta cheese, Parmesan, and 1/2 cup of the reserved pasta water to the skillet.
- Toss the pasta vigorously with tongs for 1-2 minutes until the ricotta and water emulsify into a creamy sauce that clings to the noodles.
- Stir in the lemon juice, lemon zest, and fresh parsley, then remove from heat.
- Adjust seasoning with salt and a generous amount of cracked black pepper, adding more pasta water if the sauce requires further thinning.
Best Ways to Enjoy It
Serve this Mushroom Ricotta Pasta warm in large, shallow bowls. Pair it with a crispy green salad to balance the richness. A side of warm garlic bread is always a hit. This meal is wonderful for a relaxed weekend dinner with friends.
Keep It Fresh
Store any leftovers in an airtight container for up to three days. When you reheat it, the sauce might look a bit thick. Add a splash of water or milk before warming it up. Heat it gently on the stovetop for about five minutes. This keeps the noodles tender and the sauce creamy.
Tips for Best Results
- Don’t skip searing the mushrooms in a single layer for color.
- Avoid stirring the mushrooms too early or they will just steam.
- Use room temperature ricotta so it melts into the sauce smoothly.
- Save extra pasta water in case the leftovers need thinning later.
- For a fall twist, add a tiny pinch of ground nutmeg.
- Top each bowl with extra Parmesan for a salty, savory finish.
- Use a wide noodle like pappardelle to hold the thick sauce.
Ways to Switch It Up
- Swap the pappardelle for gluten-free noodles to make it wheat-free.
- Add a handful of fresh baby spinach for extra nutrients.
- Use sage instead of thyme for a deeper autumn flavor.
- Try goat cheese instead of ricotta for a tangier sauce.
Common Questions
Can I use different types of mushrooms?
Yes, you can use any variety you find at the store. Shiitake or oyster mushrooms add a great depth of flavor. Even basic white button mushrooms work well in a pinch.
Will my kids enjoy this recipe?
Most kids love the mild, cheesy flavor of the ricotta sauce. It is a kid-approved way to serve mushrooms. You can chop the mushrooms smaller if they are picky about textures.
I hope this cozy meal brings some warmth to your table tonight. It is such a simple way to treat yourself after a long day. Happy cooking!
— Alex
Ingredients
- 12 oz Pappardelle or Fettuccine pasta
- 1 lb Cremini mushrooms, sliced 1/4-inch thick
- 1 cup Whole milk ricotta cheese, room temperature
- 1/2 cup Grated Parmesan cheese
- 3 cloves Garlic , minced
- 1 large Shallot , finely diced
- 2 tbsp Unsalted butter
- 2 tbsp Extra virgin olive oil
- 1/2 cup Reserved starchy pasta water
- 1 tsp Fresh thyme leaves
- 1 tbsp Fresh lemon juice
- 1 tsp Lemon zest
- 1/4 cup Fresh Italian parsley, chopped
- Salt and freshly cracked black pepper to taste
Instructions
- Bring a large pot of heavily salted water to a boil and cook the pasta until 1 minute before al dente according to package instructions.
- While pasta cooks, heat olive oil and butter in a large wide skillet over medium-high heat until the butter foam subsides.
- Add the sliced mushrooms in a single layer and sear without stirring for 4 minutes until deeply browned, then stir and cook for another 2 minutes.
- Add the diced shallots and sauté for 2 minutes until translucent, then add the garlic and thyme, cooking for 60 seconds until fragrant.
- Before draining the pasta, carefully ladle out and reserve 1 cup of the starchy cooking water.
- Drain the pasta and immediately add it to the skillet with the mushrooms over medium-low heat.
- Add the ricotta cheese, Parmesan, and 1/2 cup of the reserved pasta water to the skillet.
- Toss the pasta vigorously with tongs for 1-2 minutes until the ricotta and water emulsify into a creamy sauce that clings to the noodles.
- Stir in the lemon juice, lemon zest, and fresh parsley, then remove from heat.
- Adjust seasoning with salt and a generous amount of cracked black pepper, adding more pasta water if the sauce requires further thinning.
