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Creamy Ricotta and Mushrooms Penne Pasta

Creamy Ricotta and Mushrooms Penne Pasta

Creamy Ricotta and Mushrooms Penne Pasta
Creamy Ricotta and Mushrooms Penne Pasta

Time for pasta again! I make it a point to cook pasta at least once a week to avoid the monotony of eating rice almost everyday. I particularly enjoy cooking short-cut pasta such as spirals, macaroni, farfalle, penne, and most recently Disney character themed pasta, because it's easier to feed my children with and makes less of a mess. This super creamy ricotta-based mushrooms and cherry tomatoes penne pasta can be made sans any type of meat and only with mushrooms and cherry tomatoes, however for my version today I decided to throw in some prawns into the mix to get some protein in on the action. If you have leftover roast chicken, it would be perfect to include in this creamy ricotta sauce pasta as well.

So my inspiration for this pasta dish was a tub of unopened Ricotta cheese left in the refrigerator that I had previously bought together with a another similar tub because the supermarket was having one of those "buy 2 for 'this special price'" kinda thing, and I had previously used the other tub for stuffed chicken roulade.

Creamy Ricotta and Mushrooms Penne Pasta
Creamy Ricotta and Mushrooms Penne Pasta

A large skillet of this heavenly pasta came together in less than 30 minutes, and in my opinion, is perfect to prepare for a party. Surprisingly fuss-free and quick, and wonderfully flavourful with the beautiful taste of the portobello mushrooms working wonders with the creaminess of the Ricotta cheese, this is a pasta recipe worth keeping!

  Creamy Ricotta and Mushrooms Penne Pasta   Prep time: 10 mins  Cook time: 15 mins  Total time: 25 mins  Serves: 4      Ingredients:   · 250g Penne Pasta  · 1 cup Ricotta Cheese  · 8 Portobello Mushrooms  · 8 Cherry Tomatoes  · 4 cloves of Garlic  · 1/2 cup Pasta Water  · 3 tablespoons Olive Oil  · about 2-3 teaspoons of Salt (to taste)  · dash of Black Pepper  · 8-10 medium-sized Prawns (optional)     Instructions:  1) Set a pot of water to boil and throw in the penne to cook together with a  teaspoon of salt.  2) While the penne is cooking, prep the other ingredients - slice the  mushrooms up, half the cherry tomatoes and mince the garlic cloves. If you  are using prawns, remove the shells and veins and season with some salt  and black pepper, and set aside for now.  3) In a large skillet, heat up 2 tablespoons of the Olive oil and when the oil is  hot enough, start by sauteeing the minced garlic. Toss that about for about  20 seconds or so before adding the mushrooms. At this point, the  mushrooms will start absorbing the oil in the skillet, so throw in the other  tablespoon of olive oil and let the mushrooms cook.  4) After a minute the mushrooms will start to lose their moisture and you  should notice that there is now some liquid in the pan.  5) Add the cherry tomatoes and let it cook together with the mushrooms for a couple of  minutes, turn the fire down to medium and remember to move the  ingredients around in the pan during this time.  6) If you are using prawns, throw them in the pan after the 2 minutes of  allowing the mushrooms and cherry tomatoes to cook.  7) Next, add the ricotta cheese and wait for it to melt in the pan, spoon in the r  required amount of pasta water in to mix with the ricotta.  8) Stir the cheese mixture in the pan until a sauce has formed.  9) The penne should be cooked to al dente by now, so go ahead and add it into  the skillet with the ricotta sauce. Toss together to thoroughly combine the  penne with the ricotta sauce.  10) Season the dish with salt and crack in some fresh black pepper just before  serving. Buon Appetito!

Creamy Ricotta and Mushrooms Penne Pasta

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 4

 

Ingredients:

· 250g Penne Pasta

· 1 cup Ricotta Cheese

· 8 Portobello Mushrooms

· 8 Cherry Tomatoes

· 4 cloves of Garlic

· 1/2 cup Pasta Water

· 3 tablespoons Olive Oil

· about 2-3 teaspoons of Salt (to taste)

· dash of Black Pepper

· 8-10 medium-sized Prawns (optional)

 

Instructions:

1) Set a pot of water to boil and throw in the penne to cook together with a

teaspoon of salt.

2) While the penne is cooking, prep the other ingredients - slice the

mushrooms up, half the cherry tomatoes and mince the garlic cloves. If you

are using prawns, remove the shells and veins and season with some salt

and black pepper, and set aside for now.

3) In a large skillet, heat up 2 tablespoons of the Olive oil and when the oil is

hot enough, start by sauteeing the minced garlic. Toss that about for about

20 seconds or so before adding the mushrooms. At this point, the

mushrooms will start absorbing the oil in the skillet, so throw in the other

tablespoon of olive oil and let the mushrooms cook.

4) After a minute the mushrooms will start to lose their moisture and you

should notice that there is now some liquid in the pan.

5) Add the cherry tomatoes and let it cook together with the mushrooms for a couple of

minutes, turn the fire down to medium and remember to move the

ingredients around in the pan during this time.

6) If you are using prawns, throw them in the pan after the 2 minutes of

allowing the mushrooms and cherry tomatoes to cook.

7) Next, add the ricotta cheese and wait for it to melt in the pan, spoon in the r

required amount of pasta water in to mix with the ricotta.

8) Stir the cheese mixture in the pan until a sauce has formed.

9) The penne should be cooked to al dente by now, so go ahead and add it into

the skillet with the ricotta sauce. Toss together to thoroughly combine the

penne with the ricotta sauce.

10) Season the dish with salt and crack in some fresh black pepper just before

serving. Buon Appetito!



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