Mushroom Spaghetti with Garlic & Ricotta
I got some mushrooms from my Japanese mushroom soup, and leftover ricotta after making my pumpkin and ricotta gnocchi. Perfect. Parsley, rosemary and pasta. I always have these laying around in my kitchen somewhere.
I used shimeji mushrooms but use whatever mushrooms you like best or are the easiest to find! Chop larger shrooms (like oyster mushrooms) up into bite-size bits. There you go.
Looking for a more lighter mediterranean style mushroom pasta? Then also check out my flavorful mushroom roast spaghetti!
- 9 oz dry spaghetti (250 g)
- 7 oz mushrooms (200 g)
- 2 tbsp ricotta
- 2 tbsp whole milk or cream
- 1 medium garlic clove
- 1 tbsp olive oil
- 2 tbsp fresh parsley chopped
- 1 sprig fresh rosemary
- Fill a large and high pan with water and add a dash of salt. Place the water over high heat until boiling. Then add the pasta and cook until al dente.
- In the meantime clean and trim the mushrooms. Chop larger shrooms (like oyster mushrooms) up into bite-size bits. Peel and chop up the garlic clove. Add the garlic and the olive oil together with the fresh rosemary to a large casserole.
- Place this over medium heat and gently fry the garlic for 3 minutes. Then add the mushrooms. Season with a pinch of pepper and salt.
- Stir and fry the mushrooms for 3 minutes. Then add the milk (or cream) and the ricotta.
- Stir the mushrooms well and cook for another 3 minutes until the mushrooms are soft. Check the seasoning of the sauce and add extra pepper or salt to taste if necessary. Then add the freshly chopped parsley.
- Stir well and put the mushroom sauce aside. Drain the cooked pasta and add it to the mushroom sauce.
- Stir well. Then divide the spaghetti and remaining mushroom sauce over 2 plates. Serve hot.