• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil

• 2 cups Cremini mushrooms, sliced
• 1 cup Shiitaki mushrooms, torn
• 1 cup Chanterel mushrooms, sliced
• 3 garlic cloves, crushed
• 2 tablespoons fresh thyme, chopped
• ½ cup pine nuts
• 1 cup fresh ricotta
• ½ pound whole-wheat rigatoni pasta, cooked with 1 cup pasta water
• Salt

Heat a large frying pan with the butter and oil. Saute the mushrooms on high heat for 4 to 5 minutes or till golden brown. Lower heat to medium and add garlic, fresh thyme and pine nuts. Saute for 2 minutes. Add the cooked pasta and pasta water. Add salt to taste and the fresh ricotta. Mix well and taste for seasonings and serve.