Meals and Courses

  • 250 g (8 oz) ricotta cheese
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped rosemary
  • 2 tablespoons chopped thyme
  • 2 tablespoons chopped basil
  • 75 g (3 oz) Parmesan cheese, finely grated
  • 400 g (13 oz) penne pasta
  • 2 tablespoons olive oil
  • 500 g (1 lb) mixed mushrooms, including chestnut and portobello
  • 1 garlic clove, crushed
  • salt and pepper

Mix the ricotta with the herbs and Parmesan in a small bowl and season to taste with salt and pepper.

Cook the pasta in a large saucepan of boiling water for 10 minutes or according to the instructions on the packet until it is just tender.

Meanwhile, slice the mushrooms. Heat the oil in a large frying pan over a high heat and fry the mushrooms for 1 minute. Add the crushed garlic, season with salt the pepper and cook for 2 minutes.

Drain the cooked pasta, add the mushrooms and stir through. Add the ricotta mixture and mix well. Serve with more chopped herbs and Parmesan, if liked.

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