Oh, the comfort of a warm, creamy pasta dish! This creamy mushroom and spinach pasta with ricotta might just become your weeknight savior. With its blend of earthy mushrooms, vibrant spinach, and the unexpected delight of ricotta’s cloud-like creaminess—who needs anything else?
Steps
- Boil a large pot of water, add the bowtie pasta, and cook until tender, approximately 7 minutes. Remember to save 1/2 cup of the pasta’s starchy water before draining.
- While the pasta cooks, wash and slice the mushrooms. Sauté them in a large skillet with olive oil over medium heat until they release their liquid, the liquid evaporates, and the mushrooms start to brown.
- Mince the garlic and add it along with butter to the browned mushrooms. Continue cooking for 1-2 minutes, or until the garlic softens slightly.
- Pour about 1/4 cup of the reserved pasta water into the skillet and stir to lift any browned bits from the bottom, creating a light sauce.
- Add fresh spinach to the skillet and stir until it wilts, which should take about 1 minute.
- Combine the drained pasta with the mushroom and spinach mixture in the skillet. Season generously with salt and pepper, adding more reserved pasta water if needed to keep the dish moist.
- Spoon dollops of ricotta cheese on top of the pasta. Sprinkle with crushed red pepper if desired and serve while warm.
Ingredients
- 8 oz. bowtie pasta
- 16 oz. baby bella mushrooms
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 cups fresh spinach
- Salt and pepper to taste
- 1/2 cup whole milk ricotta
- 1 pinch crushed red pepper (optional)
Nutritional Values
Calories: 1489.92 kcal | Carbohydrates: 196.92 g | Protein: 49.92 g | Fat: 57.92 g | Sodium: 1185.4 mg | Fiber: 14.4 g
FAQ
- What types of mushrooms are suitable for this dish?
- You can use Baby Bella mushrooms, which are affordable and widely available. Alternatives include white button mushrooms or portobello mushrooms. If you have access to more exotic varieties like morels, those can also work well.
- Can I freeze the leftovers of this pasta dish?
- It is not recommended to freeze this pasta dish. The light sauce tends to get absorbed by the pasta, making it dry. Even when reheating leftovers from the fridge, consider adding some extra butter to restore moisture.
- What can I use instead of mushrooms in this recipe?
- Since this dish primarily focuses on mushrooms, if you are not a fan or have an allergy, it’s best to try a different recipe, such as one of the variations suggested in the article.
- Is there a substitute for spinach in this pasta?
- If you prefer not to use spinach, you can omit it or replace it with kale. Keep in mind that kale might need a longer sauté time to soften adequately.
- What can I use instead of ricotta cheese?
- If ricotta isn’t your preference, you can leave it out or replace it with a generous amount of Parmesan cheese to maintain the dish’s creaminess.
Tips
- Reserve Pasta Water: Before draining the pasta, remember to save about half a cup of the starchy pasta water. This water is key in creating a light sauce that helps the salt and pepper stick to the pasta.
- Sauté Mushrooms Thoroughly: Allow the mushrooms to release all their moisture and brown before adding the garlic and butter. This step enhances the mushrooms’ flavor and adds depth to the dish.
- Wilt Spinach Quickly: Add the fresh spinach to the skillet just before combining with the pasta. Stir briefly until it wilts, which should take about a minute, to retain its vibrant color and nutrients.
- Adjust Moisture Levels: If the pasta seems too dry after mixing everything together, add a splash of the reserved pasta water. This will help maintain the dish’s creaminess without making it too oily.
Equipment
- Large Skillet – If someone doesn’t already have a large skillet for sautéing the mushrooms and combining all ingredients.
- Colander – For draining the pasta, if not already available.
- Pasta Pot – A large pot specifically for boiling pasta, if not already owned.
