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Mushroom Ricotta Pappardelle

A totally flavorful pasta dish
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 2
Author: Viella

Ingredients

Pasta Ingredients

  • 2 tbsp olive oil
  • 1 lb baby bella mushrooms sliced
  • 1 lb pappardelle
  • 1/4 cup of walnut pieces
  • Plus a handful of walnut pieces to garnish

Ricotta Sauce Ingredients

  • 2 cups ricotta 15 oz
  • 1 cup of parmesan shredded
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper

Equipment and Utensils

  • Skillet
  • Medium saucepan
  • Heat proof bowl that can be placed on top of the medium saucepan

Instructions

  • Heat 1 tbsp of olive oil in skillet on high heat then add mushrooms.
  • Sauté mushrooms on high heat until golden (3-5 minutes).
  • Make sure to keep an eye on the mushrooms, you will need to sauté the mushrooms on a high heat to avoid the collection of fluid in the pan, but you mustn't allow the mushrooms to stick to the bottom of the skillet.
  • Once mushrooms golden, transfer to a paper towel lined bowl. The paper towel will soak up any juices that are released.
  • Cook pasta al dente as directed on the packaging.
  • Drain pasta, but collect the water from the pasta and return to saucepan and place on a low heat to simmer.
  • Shake of excess water from pasta and then drizzle with remaining tbsp of olive oil.
  • Shake around so that olive oil coats all of the pasta, then set aside.
  • Place heat proof bowl on top of simmering saucepan.
  • Once bowl is warm add ricotta sauce ingredients.
  • Whisk ingredients together until sauce is very warm and smooth.
  • Lower heat under pan to its lowest to keep sauce warm.
  • Place pasta, mushrooms and 1/4 cup of walnuts into a bowl.
  • Shake ingredients around until thoroughly mixed then turn off heat under pan.
  • Add ricotta sauce to pasta, mix, and serve immediately.
  • Sprinkle with remaining walnut pieces.