Meals and Courses

Ingredients
  • 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
Directions

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.

Like This? Try These
More on Food