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.
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!