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A bowl of wide pappardelle pasta tossed with seared mushrooms and creamy ricotta cheese
Print Recipe

Mushroom Ricotta Pasta

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 520kcal

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.