My SUPER SIMPLE and LUXURIOUS creamy mushroom pasta recipe - this dish features a blend of homemade spices, ricotta cheese, garlic and white wine. There is no doubt that this is definitely going to be right on top of my most loved pasta recipes because it didn't just taste unbelievably good, it was also ready in under 30 minutes.
Creamy Mushroom Pasta (with a hint of Chili and Ricotta) Oh So Heavenly!
We all love eating out but the joy of coming home to cook in my own kitchen after a few days away is soul satisfying! This creamy mushroom pasta was exactly what we needed since we never eat pasta when dining out. I don't know why to be honest, maybe because we are critical of the dish but it's just one of those understood rules.
There was absolutely no planning in this recipe so it might not even make sense to you but again, it's always all about using what you have and working with what you have right now.
WHAT'S IN THIS RECIPE
- Loads of garlic
- Ricotta cheese
- White wine
- Mustard (I love mustard so much I wasn't letting any of it go. If you watch the video you will see me add a drop of cream into the mustard jar to shake the last bits out and a lot came out!)
- Cream
- A blend of spices
- Butter, unsalted
- Stock
I know, the ingredients seem endless but trust me when I tell you that it was worth every forkful!
HOW TO MAKE THIS CREAMY MUSHROOM PASTA
- This recipe is so simple it's a matter of add something into the pan, let it cook a few minutes, add the next and so forth. Have the pasta cooking halfway through and have all your ingredients to go it just makes it so much easier. I'm really the last one to talk though because I had half the ingredients ready and then walked up and down thinking what to add next. Not every single meal needs planning, if you can do that, thumbs up because I find the whole exercise exhausting!
- Heat the pan, add oil, fry your mushrooms, just before you remove them from the pan, add some fresh thyme and set that aside. Add butter to the pan and then add your next lot of the ingredients one at a time. I don't add salt or any seasoning to the mushrooms because they will taste very delicious in this spice blend and ricotta and white wine that I have going on here.
THE ABSOLUTE BEST CREAMY MUSHROOM PASTA
It is everything that you would want in a creamy pasta!
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Ricotta works beautifully in a calzone - I wasn't so sure about a creamy mushroom pasta but oh my goodness, it worked brilliantly!
PASTA WATER
I know, I know, we all say reserve the pasta water and it's true you really should if you're not already doing it. If you do forget the water, simply add a tiny but more white wine, stock or water. Caution with the stock for the salt content. The idea is to create loads of deliciousness not over creamy and absolutely not salty.
RECIPES TO MAKE WITH PASTA:
- Chorizo Pasta
- Prawn Lime Pasta Recipe
- Steak & Spaghetti
- Mixed Pasta Recipe
- Balsamic Mushroom Pasta
- Crunchy Chicken Stir Fry Recipe
Watch the video on my YouTube Channel.
Creamy Mushroom Pasta
Ingredients
- 150 grams spaghetti
- 250 grams mushrooms
- 150 grams ricotta cheese just over half of the 250gram tub
- 2 peppers red and yellow
- 2 cups baby spinach about 2 handfuls more or less
- 1 tbsps olive oil
- 2 tbsps unsalted butter
- salt & pepper
- ½ cup white wine
- ¼ cup cream
- ½ cup chicken broth
- mixed spice salt and pepper or your favorite suitable seasoning. (taste as you go)
Instructions
- Watch the video. Heat the oven to 200 degrees Celsius. Make sure the rack is in the middle.
- Rinse and deseed the peppers. Cut in half, place them in a side bowl and add a little olive oil and seasoning. Use your hands to coat them evenly. Place into an oven tray and let them bake for about 25 to 20 minutes or until soft. The skin will burn, that's fine, remove them from the oven and let them cool.
- While the peppers are roasting get a saucepan on the stove and bring a pot of salted water to boil for the spaghetti. Cook the spaghetti for about a minute or 2 less than the cooking time required on the packet. Drain the pasta when cooked and catch the water underneath in the same pot to reserve it. Set it aside. (you always do that, you may or not use it, depending on how much sauce you want to create)
- The peppers should be cool enough to peel. Peel the skins off and discard. Slice into chew sized bites or lengthways whichever you prefer.
- Heat a non stick pan and add the oil to heat up. Add in the mushrooms. (You can half them, leave them whole or half and half) - gently swirl the pan to make sure all the mushrooms are coated in the oil and then leave to brown without turning over. One more swirl when they are brown and they are done.Add the fresh thyme and set them aside. No need to add seasoning if you are then ;an extra tiny bit because there is loads of salt and flavor in the other ingredients.
- Add the butter, let it melt and add the minced garlic. Mix and cook for a few seconds. Medium heat.
- Add the spice blend/seasoning.
- Add the stock, mix and cook for about a minute.Add the fresh rosemary and a little more stock as and when needed.
- Once the spices have a minute or so to cook in the stock add the ricotta cheese. Mix well and let it cook with the spices adding another a drop of stock to make sure it doesn't dry out.
- Add the mustard.
- Tear the baby spinach and add it. Mix and cook for another minute or so. Add the cream. Add the white wine. Add the cooked pasta.
- Mix the roasted peppers with the fresh parsley and top it into the pasta along with the mushrooms.
- Season to taste and serve with a squeeze of fresh lemon.
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