Roasted Mushroom Ricotta Pasta

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

Recipe Video Instructions: https://youtu.be/uHYYCw_LTyI

1 lb cremini mushrooms, stems removed, sliced ¼”-thick (about 5 cups*)

2 tbsp olive oil

1 tsp dried thyme

1 tsp kosher salt (divided)

12-16 oz whole wheat or regular spaghetti**

1 cup (8 oz) whole milk ricotta cheese***

½ cup grated parmesan cheese, plus more for topping

1 tbsp FRESH lemon juice

1 clove garlic

½ tsp black pepper

Chopped parsley (or any fresh green herb), for topping (optional)

* Any type of mushroom will do, you want 5 cups worth. You could also sub any other veggie (like broccoli) here.

** Use any pasta shape! Like fusilli, penne, rigatoni, etc

*** See substitutions for a delicious vegan version.

Directions

1. Preheat oven to 425F or 400F convection. Line a baking sheet with parchment and add mushrooms, oil, thyme, and ½ teaspoon salt and immediately toss to coat. Spread out into an even layer and bake for 25 minutes or until cooked through and golden brown in spots, stirring halfway through.

2. Bring a large pot of salted water to a boil. Add pasta and cook to your desired doneness. Reserve 1 cup of pasta water, then drain and set aside.

3. In a high-speed blender, add the ricotta, parmesan, lemon, garlic, pepper, remaining ½ teaspoon salt, and ½ cup of the reserved pasta water. Blend until smooth and creamy.

4. Add pasta back to the pot along with the ricotta sauce and mushrooms and toss to coat. The pasta will continue to absorb the sauce as it sits, so keep your extra pasta water nearby (or use hot water) to add if it starts looking dry or you want it more saucy.

5. Serve right away topped with parsley (if using), plenty of parmesan, a drizzle of good olive oil, and black pepper.

Notes

Note: you can skip the blender and add ricotta directly to the pot after draining the pasta. I found that blending created a much creamier sauce consistency, but both ways taste delicious!

just add ricotta to the pot over medium-low heat and whisk until smooth (about 1-2 minutes). Turn off heat and whisk in the parm, lemon, garlic, pepper, and remaining salt. Then add pasta and mushrooms and toss to coat.

Items you can prep ahead (optional):

- Slice 1 lb cremini mushrooms into¼”-thick (about 5 cups)

- Grate ½ cup parmesan cheese, plus more for topping

Substitutions:

- Toss in some arugula for some greenery!

Storage:

- Store leftovers in an airtight container in the fridge for up to 4 days.

Leftovers + Repurposing:

- Warm up leftovers in the microwave until warmed through. You can add a splash of water before microwaving to help loosen up the sauce/make it saucier.

- Add chicken or top with a boiled or fried egg!

- Toss in some fresh arugula or spinach to add some greens.