April 15, 2020
A spring mushroom pasta with ricotta
I really surprised myself with this pasta.
I’m usually not a huge fan of creamy pasta and rice dishes but this one has the perfect amount of ricotta to make it creamy enough but not overpowering.
Paired with the baby portabella mushrooms, it is perfection!
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Mushroom Ricotta Tagliatelle.
- 1/2 pound tagliatelle
- 4 tablespoons olive oil
- 3 cloves garlic
- 2 cups baby portabella mushrooms, sliced
- 1/2 white wine
- 1/2 cup chicken broth
- 1/4 cup milk
- 3 tablespoons ricotta
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon crushed red pepper
- 1 teaspoon paprika
- 1 tablespoon fresh parsley, chopped
- Boil the tagliatelle until al dente. Meanwhile, prepare the sauce. Heat the olive oil with the garlic until the garlic is fragrant. Add the mushrooms, and sautee until soft and tender. Add the white wine, broth, and milk, and cook for additional 1 minute. Mix in the ricotta, salt, black pepper, red pepper, and paprika, and stir well.
- Drain, and add the tagliatelle to the mushrooms, mixing well. Top with fresh parsley. Remove from heat, and serve. Enjoy!
