There are few things cozier in colder months than a bowl of pasta at dinnertime, and sometimes, the simpler the recipe, the better. Sure, there's something essentially tempting about a beautiful Sunday red sauce that has been simmering for hours or hand-made pillows of fresh ravioli, but realistically, time isn't always in our favor, and the quicker food can get on the table, the better.
This ricotta, mushroom, spinach pasta marries the best of both worlds: It's as beautiful and delicate as a restaurant dish, but it's insanely simple – a recipe for those no-time-gotta-eat-now kinda days. With just a few ingredients, this dish is budget-friendly, and it keeps well (if you manage to have any leftovers!)
Plus, it's super versatile: If you fancy a lasagna down the line, this ricotta mixture will serve well as a tasty filling (especially if you gild the lily with even more cheese).
However you make it, be sure to serve on a beautiful plate, like any of the Made In Serveware Dishes, to up the elegance factor to 100.
- Cook Time
- Prep Time
- 1 package of your favorite pasta (like rigatoni or penne)
- 16 ounces baby portobello mushrooms
- 2-3 garlic cloves
- 1 cup fresh spinach
- 1/2 cup whole milk ricotta, plus more for garnish
- 2 tablespoons ghee or olive oil
- Bring a large pot of water. Once water is boiling, add the pasta of your choice and cook according to package instructions. Strain the pasta and set aside 1/2 cup of the pasta water (or about a ladleful).
- While the pasta is cooking, wash and slice the mushrooms and mince the garlic. Set aside.
- Heat ghee or olive oil in a skillet. Sauté the mushrooms over medium heat for 5 to 7 minutes until they begin to brown. Add the minced garlic followed by the fresh spinach. Cook until the garlic has browned slightly and spinach has wilted.
- Transfer the vegetables to a large mixing bowl. Add the pasta, ricotta, and pasta water, and stir to combine. Season to taste with salt and pepper.
- Portion the pasta on plates, and garnish with extra ricotta, freshly grated parmesan, lemon zest, or chili flakes (optional).
Related on Organic Authority:
Spinach and Mushroom Vegetarian Lasagna With Organic Cheese
Stuffed Pasta Types From Around the World: What's the Difference?
A Guide to Selecting and Cooking with Mushrooms