Fettuccine with Mushroom and Ricotta Cream Sauce
A quick and easy, meatless meal that's perfect for harried weeknights.
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)
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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