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Gallery Mushroom Pasta with Ricotta Recipe Summary prep: 30 mins total: 30 mins Servings: 4

Ingredients Ingredient Checklist Coarse salt and ground pepper 12 ounces rigatoni, or other short pasta 2 tablespoons butter 1/2 small onion, finely chopped 1/2 cup dry white wine 3/4 pound white button or cremini mushrooms, trimmed and sliced 1 cup ricotta 4 teaspoons fresh lemon juice Shaved Parmesan, for serving

Cook’s Notes For even more flavor, experiment with dried porcini mushrooms.

Gallery Mushroom Pasta with Ricotta

Recipe Summary prep: 30 mins total: 30 mins Servings: 4

Mushroom Pasta with Ricotta

Mushroom Pasta with Ricotta

Mushroom Pasta with Ricotta

Recipe Summary prep: 30 mins total: 30 mins Servings: 4

Recipe Summary

prep: 30 mins total: 30 mins

Servings: 4

prep: 30 mins

total: 30 mins

prep:

30 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • Coarse salt and ground pepper 12 ounces rigatoni, or other short pasta 2 tablespoons butter 1/2 small onion, finely chopped 1/2 cup dry white wine 3/4 pound white button or cremini mushrooms, trimmed and sliced 1 cup ricotta 4 teaspoons fresh lemon juice Shaved Parmesan, for serving

Directions

In a large pot of boiling salted water, cook pasta until al dente. Reserve 3/4 cup pasta water; drain pasta and return to pot.

Meanwhile, in a large skillet, melt 1 tablespoon butter over medium. Add onion and cook until softened, about 4 minutes. Add wine and cook until almost evaporated, 4 to 6 minutes. Add mushrooms; season with salt and pepper and cook until browned, about 8 minutes. Remove skillet from heat and stir in 1 tablespoon butter.

Add mushroom mixture, ricotta, and lemon juice to pasta; stir to combine, adding enough pasta water to create a thin sauce. Serve topped with Parmesan.

Cook’s Notes For even more flavor, experiment with dried porcini mushrooms.

Cook’s Notes

For even more flavor, experiment with dried porcini mushrooms.

Reviews (4)

 Add Rating & Review     135 Ratings   5 star values:        22    4 star values:        16    3 star values:        65    2 star values:        16    1 star values:        16

Reviews (4)

Add Rating & Review     135 Ratings   5 star values:        22    4 star values:        16    3 star values:        65    2 star values:        16    1 star values:        16

Add Rating & Review

135 Ratings 5 star values: 22 4 star values: 16 3 star values: 65 2 star values: 16 1 star values: 16

135 Ratings 5 star values: 22 4 star values: 16 3 star values: 65 2 star values: 16 1 star values: 16

135 Ratings 5 star values: 22 4 star values: 16 3 star values: 65 2 star values: 16 1 star values: 16

  • 5 star values: 22 4 star values: 16 3 star values: 65 2 star values: 16 1 star values: 16

    Martha Stewart Member     Rating: Unrated       10/19/2013   So I just got finished making this recipe and like a previous review recommended I made a few tweaks. So instead of white onion, I chopped up two small shallots, and added a whole clove of garlic to a butter in a saucepan on low heat. Once the shallots were nice and soft I added a little more butter and followed the recipe as outlined, with a little extra salt and pepper. These few tweaks really make the difference, and it only took about an hour to prepare with all of the chopping!  

Martha Stewart Member     Rating: 1 stars       10/11/2012   This was awful. Please do not waste mushrooms or your time on this recipe.  

Martha Stewart Member     Rating: Unrated       02/28/2012   This was pretty bland, not sure why. My husband's words were, "well, the flavours are nice, you just can't really taste them that often." Really, really subtle. I doubt I'd make it again, but if I did, I'd add shallots to the onions, maybe a little garlic at the end, a lot more lemon juice and wine and salt and pepper, and I'd grate the parm so it melted in throughout the dish, instead of being in big chunks in a few places.  

Martha Stewart Member     Rating: Unrated       05/05/2010   This was delicious! I can't believe what a difference the fresh lemon juice made. I also added spinach for a little extra nutrition.

    Martha Stewart Member

    Rating: Unrated 10/19/2013

So I just got finished making this recipe and like a previous review recommended I made a few tweaks. So instead of white onion, I chopped up two small shallots, and added a whole clove of garlic to a butter in a saucepan on low heat. Once the shallots were nice and soft I added a little more butter and followed the recipe as outlined, with a little extra salt and pepper. These few tweaks really make the difference, and it only took about an hour to prepare with all of the chopping!

Rating: Unrated

Rating: 1 stars 10/11/2012

This was awful. Please do not waste mushrooms or your time on this recipe.

Rating: 1 stars

Rating: Unrated 02/28/2012

This was pretty bland, not sure why. My husband’s words were, “well, the flavours are nice, you just can’t really taste them that often.” Really, really subtle. I doubt I’d make it again, but if I did, I’d add shallots to the onions, maybe a little garlic at the end, a lot more lemon juice and wine and salt and pepper, and I’d grate the parm so it melted in throughout the dish, instead of being in big chunks in a few places.

Rating: Unrated 05/05/2010

This was delicious! I can’t believe what a difference the fresh lemon juice made. I also added spinach for a little extra nutrition.

All Reviews for Mushroom Pasta with Ricotta

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Mushroom Pasta with Ricotta

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest