Creamy Mushroom Ricotta Pasta (Ready in 25 Minutes)

This creamy earthy Mushroom Ricotta Pasta is made with fresh mushrooms, whole milk ricotta, and parmesan, ready in 25 minutes. The starchy pasta water melts the ricotta into a silky sauce that clings to every noodle. I always keep a tub of ricotta in the fridge just to make this quick dinner.

Why This Classic Works

I used to struggle with ricotta pasta sauces turning out grainy or dry. The secret I discovered is saving a large mug of pasta water before draining the noodles.

Whisking that hot, starchy liquid directly into the cold ricotta creates an emulsion that holds together beautifully. Browning the mushrooms properly adds the deep, savory flavor the mild cheese needs.

Mushroom Ricotta Pasta Ingredients

• 12 oz rigatoni or penne pasta
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 16 oz cremini or button mushrooms, sliced
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 cup whole milk ricotta cheese
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

How To Make Mushroom Ricotta Pasta

1. 1. Boil the Pasta: Cook the pasta in heavily salted boiling water until al dente. Reserve 1 cup of the starchy pasta water before draining.
2. 2. Brown the Mushrooms: Heat the olive oil and butter in a large skillet over medium-high heat. Add the mushrooms and cook without stirring for 4 minutes until deeply browned.
3. 3. Add Aromatics: Stir in the minced garlic, fresh thyme, salt, and black pepper. Cook for 1 more minute until fragrant.
4. 4. Create the Sauce: Turn the heat to low. Add the ricotta, parmesan, and half a cup of the reserved pasta water to the skillet, stirring until smooth.
5. 5. Coat the Noodles: Toss the drained pasta into the skillet. Add more pasta water as needed until the sauce is glossy and coats the pasta perfectly.

Recipe Tips

• Don’t crowd the pan: Mushrooms need space to brown properly, so cook them in batches if your pan is small.
• Use whole milk ricotta: Low-fat ricotta lacks the fat needed to create a rich, smooth sauce and can turn watery.
• Save extra pasta water: Always save more pasta water than you think you need, as the sauce will thicken as it cools down.

What To Serve With Mushroom Pasta

This rich dish pairs perfectly with a crisp, acidic side to cut through the creamy cheese. A simple arugula salad with lemon vinaigrette works wonderfully. Garlic bread is also great for scooping up any leftover sauce on the plate.

How To Store

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or milk to loosen the sauce. This dish does not freeze well due to the dairy.

FAQs

Can I use any type of mushroom?

Yes, cremini, button, shiitake, or wild mushrooms all work nicely. Mixing different varieties adds deeper flavor to the finished dish.

What pasta shape is best?

Tubular pastas like rigatoni, penne, or ziti are excellent for catching the thick ricotta sauce. Shells are also a great option.

Can I add protein?

Grilled chicken breast or mild Italian sausage makes a great addition if you want a heavier meal. Cook the meat first, then set it aside while you prepare the mushrooms.

Nutrition

• Calories: 480 kcal
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 35mg
• Sodium: 320mg
• Total Carbohydrate: 62g
• Protein: 18g

Mushroom Ricotta Pasta

Recipe by Paula

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Creamy earthy Mushroom Ricotta Pasta is an easy weeknight meal loaded with caramelized mushrooms and fresh thyme, ready in just 25 minutes. The velvety cheese sauce comes together fast for a simple comfort food dinner.

Ingredients

• 12 oz rigatoni or penne pasta

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter

• 16 oz cremini or button mushrooms, sliced

• 3 cloves garlic, minced

• 1 teaspoon fresh thyme leaves

• 1 cup whole milk ricotta cheese

• 1/4 cup grated parmesan cheese

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

Directions

• 1. Boil the Pasta: Cook the pasta in heavily salted boiling water until al dente. Reserve 1 cup of the starchy pasta water before draining.
• 2. Brown the Mushrooms: Heat the olive oil and butter in a large skillet over medium-high heat. Add the mushrooms and cook without stirring for 4 minutes until deeply browned.
• 3. Add Aromatics: Stir in the minced garlic, fresh thyme, salt, and black pepper. Cook for 1 more minute until fragrant.
• 4. Create the Sauce: Turn the heat to low. Add the ricotta, parmesan, and half a cup of the reserved pasta water to the skillet, stirring until smooth.
• 5. Coat the Noodles: Toss the drained pasta into the skillet. Add more pasta water as needed until the sauce is glossy and coats the pasta perfectly.