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Rigatoni with Mushrooms and Ricotta Cheese

March 13, 2016
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  • 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.

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