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Mushroom and Spinach Pasta with Ricotta Recipe

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4.1 from 70 reviews

  • Author: Diane
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

A delicious and creamy Mushroom and Spinach Pasta with Ricotta, perfect for a quick and satisfying vegetarian meal. This recipe features sautéed baby bella mushrooms and fresh spinach tossed with bowtie pasta and finished with creamy whole milk ricotta for a comforting dish ready in just 30 minutes.

Ingredients

Pasta

  • 8 oz. bowtie pasta

Vegetables

  • 16 oz. baby bella mushrooms, washed and sliced
  • 2 cups fresh spinach
  • 2 cloves garlic, minced

Dairy & Fats

  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 1/2 cup whole milk ricotta

Seasoning

  • Salt and pepper to taste
  • 1 pinch crushed red pepper (optional)

Instructions

  1. Cook Pasta: Bring a large pot of water to a boil. Add the bowtie pasta and cook until tender, about 7 minutes. Reserve 1/2 cup of the starchy pasta water before draining the pasta in a colander.
  2. Sauté Mushrooms: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced baby bella mushrooms and cook until they release their water, the water evaporates, and the mushrooms begin to brown, about 7 minutes.
  3. Add Garlic and Butter: Mince the garlic. Stir in the garlic and butter to the browned mushrooms. Cook for 1-2 minutes, just until the garlic softens and becomes fragrant.
  4. Create Sauce Base: Add 1/4 cup of the reserved pasta water to the skillet. Stir to dissolve any browned bits from the bottom of the pan. This starchy water combined with butter forms a light sauce that helps seasoning adhere to the pasta.
  5. Wilt Spinach and Combine: Add fresh spinach to the skillet and stir just until wilted, about 1 minute. Then add the drained pasta to the skillet and toss everything together until evenly combined. Turn off heat and season generously with salt and pepper. Add more reserved pasta water if the mixture seems dry.
  6. Finish with Ricotta: Spoon the ricotta onto the pasta in dollops of about one tablespoon each. Sprinkle a pinch of crushed red pepper on top if desired, and serve warm immediately.

Notes

  • Reserve some pasta water to help create a light sauce for the pasta.
  • Sauté mushrooms until fully browned for maximum flavor.
  • Use whole milk ricotta for creaminess, but lighter options can be used for lower fat.
  • Add crushed red pepper for a subtle heat boost, optional based on preference.
  • Season seasoning liberally at the end to balance flavors.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://eatwithdiane.com/mushroom-and-spinach-pasta-with-ricotta-recipe/