Pasta with Mushroom and Ricotta Cream Sauce0
Hey, what if you could make a pasta dish that was rich and satisfying and perfect for any day? Okay, that’s sort of my mantra (or is it my chakra?) but, in any event, this is an earthy and creamy dish that is pretty low in fat and makes a perfect weeknight dinner in 30 minutes or less. Sold? Sold.
Adapted from Martha Stewart, that old so-and-so. Serve with truffle oil and/or pinot noir.
Pasta with Mushroom and Ricotta Cream Sauce
- 2/3 pound rigatoni, or other pasta
- 1 Tbsp butter, plus more to taste
- 1/2 red onion, chopped
- 1/2 cup chicken broth (I use Better than Bouillon)
- 1 pound white or crimini (baby bella) mushrooms, sliced
- 1 cup ricotta cheese
- 2 cloves garlic, peeled
- 1 tsp. thyme, picked from sprigs
- Juice from ½ of a lemon
- Parmesan cheese, to taste
- Boil pasta in heavily salted water until al dente or just short of al dente.
- In a large pan, melt the butter over medium heat. Add the onion and cook until softened, about five minutes.
- Meanwhile, blend the garlic and the thyme in the Magic Bullet. Add the garlic and thyme to the pan and cook until fragrant, about 30 seconds.
- Add mushrooms; season with salt and pepper and cook until browned, about eight minutes. Meanwhile, stir up the ricotta and the chicken broth in your Magic Bullet.
- Remove skillet from heat and stir together pasta, ricotta sauce, lemon juice, chicken broth, mushrooms, and any extra butter or pasta cooking water, as desired. Stir until everything is warmed and the pasta is well-coated with the sauce and mushrooms.
- Serve, passing parmesan.