Pasta with ricotta
Craving pasta with ricotta and mushrooms? Then this recipe is right up your alley. You make the ricotta sauce very simply by adding Parmesan cheese. This gives it extra flavor. When you mix the sauce with some of the cooking water into the pasta, it heats up automatically and blends perfectly with the pasta.
Ingredients · Servings 4
- 350g pasta
- 350 g mushroom mix
- 1 ui
- 150 g Italian ham (slices)
- 150 gr ricotta
- 70 g Parmesan cheese (and extra for garnish)
- 4 sprigs of basil (fresh)
- 4 sprigs of thyme (fresh)
- Salt and pepper
- Olive oil
Method · 20 min
- Cook the pasta according to the instructions on the packaging.
- Finely chop the onion and sauté in a frying pan with some olive oil for 3 minutes over low heat. Clean the mushrooms and cut larger mushrooms into pieces. Fry them together with the onions until nicely browned. Remove the leaves from the thyme sprigs and mix them into the mushrooms.
- Stir the ricotta with the Parmesan cheese in a small bowl. Season with salt and pepper and stir into the mushrooms. Cut the ham into strips and mix into the sauce.
- Drain the pasta, but reserve a few tablespoons of the cooking water. Stir the pasta and the cooking water into the sauce, divide among the plates, and garnish the ricotta pasta with fresh basil leaves and some extra Parmesan cheese.
