Mushroom Ricotta Pasta

Mushroom ricotta pasta is a super quick and terrific pasta dish that you can easily add to your weeknight menu rotation.

Originally published June 18, 2015

I cooked this mushroom ricotta pasta for dinner one day last week because I had some oyster mushrooms which my mother had bought; I also had a 3 lb tub of ricotta, and cream is a given–I always have cream in my refrigerator.

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Another pasta recipe using ricotta: ricotta and spinach stuffed shells.

Since fettuccine with mushroom and ricotta cream sauce is another one of those “recipes” that truly doesn’t need a recipe, amounts are not critical. Please feel comfortable in using whichever type of mushroom you like, or have on hand.

For a superb enhancement, you could add some truffle salt or this truffle zest seasoning that I love! You may also adjust the ricotta and cream so that the consistency of the sauce is to your liking. You really can’t make a mistake.

As you may already know, I think that less is more, so I didn’t put exorbitant amounts of either the ricotta or cream. While the pasta is cooking, simply sauté the mushrooms, because the ricotta and cream are just added at the end, with only 5 steps in total–it’s so easy! 

Fettuccine with Mushroom
and Ricotta Cream Sauce

recipe by Christina Conte.                 serves 3-4

FULL PRINTABLE RECIPE BELOW

Ingredients

• 8 oz fresh oyster mushrooms, crimini, or your choice of mushrooms, sliced
• (optional: truffle flavoring such as shavings, or zest)
• 1 tbsp extra virgin olive oil (or truffle oil)
• 8 oz egg fettuccine (you can use non-egg pasta, but for this dish, I recommend egg)
• 1 to 1 1/2 cups (8 to 12 oz) good quality ricotta
• 1/4 cup (2 oz) fresh whipping cream
• Kosher or sea salt
• freshly ground black or white pepper for the sauce, and to finish the dish

Begin by sautéing the mushrooms in the oil in a frying pan over medium high heat.

Cook the pasta according to directions on the package, however make sure to salt the water.

While the pasta is cooking, finish sautéing the mushrooms and sprinkle with salt.

Place the ricotta and cream in a large pan, over medium heat; add some ground black or white pepper and stir to combine, then add the cooked mushrooms and stir.

When the pasta is ready, drain it and add it to the mushroom and ricotta cream sauce; stir to combine.

Add freshly ground pepper to taste. Serve the fettuccine with mushroom and ricotta cream sauce  immediately, while it is hot.

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Fettuccine with Mushroom and Ricotta Cream Sauce

Servings: 4 servings

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

A quick and easy, meatless meal that's perfect for harried weeknights.

4.7 from 45 votes

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Ingredients

• 8 oz oyster mushrooms (or crimini, or your choice of fresh mushrooms, sliced)
• 2 Tbsp olive oil
• 8 oz egg fettuccine (you can use non-egg pasta, but for this dish, I recommend egg)
• 1 ¼ cups ricotta (good quality)
• ¼ cup fresh whipping cream
• ⅛ tsp Kosher salt (or sea salt to taste)
• ⅛ tsp pepper (freshly ground black or white pepper for the sauce and to finish the dish)

US Customary - Metric

Instructions

• Begin by sauteeing the mushrooms in the olive oil in a frying pan over medium high heat.
• Cook the pasta according to directions on the package, however make sure to salt the water.
• While the pasta is cooking, finish sauteeing the mushrooms and sprinkle with salt.
• Place the ricotta and cream in a large pan, over medium heat; add some ground black or white pepper and stir to combine, then add the cooked mushrooms and stir.
• When the pasta is ready, drain it and add it to the mushroom and ricotta cream sauce; stir to combine. Add pepper to taste and serve immediately.

Notes

• You can use your favorite type of mushrooms in this dish.

Nutrition

Serving: 1 | Calories: 484kcal | Carbohydrates: 47g | Protein: 19g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 104mg | Sodium: 164mg | Potassium: 473mg | Fiber: 3g | Sugar: 2g | Vitamin A: 626IU | Vitamin C: 0.1mg | Calcium: 192mg | Iron: 2mg

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Author: Christina Conte (Christina's Cucina)

Course Main Courses

Cuisine Italian

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