What’s This Pasta Dish Like?

• Difficulty: This is a very straightforward dish that can be prepared in just 30 minutes.
• Taste: Enjoy the hearty flavor of mushrooms complemented by the creamy richness of ricotta cheese. While the sauce beautifully coats the pasta, it’s not overly rich, resulting in a delightful and satisfying dish.
• Serving: This recipe yields four generous portions, making it ideal for family dinners or entertaining guests. Pair it with a fresh salad and garlic knots for a complete meal!

Ingredients

• 8 oz pasta
• 2 tablespoons olive oil
• 2 cloves garlic, peeled and thinly sliced
• 10 oz button mushrooms, cleaned and sliced
• 1 leek, ends trimmed and roughly chopped
• 2/3 cup ricotta cheese
• 1/2 cup crème fraîche
• 1 cup chicken broth
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup parmesan cheese, finely grated
• Fresh chopped parsley for garnish, if desired

NOTE: The full recipe and instructions can be found at the end of this post in the recipe card.

Instructions

1. Cook the mushrooms

   In a deep-sided large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and give them a good toss. Cook the mushrooms until they are soft and golden, which should take about 5 to 6 minutes. Once they’re cooked, stir in the sliced garlic and sauté for another minute until fragrant.

2. Cook the leeks

   Add the chopped leeks to the skillet with the mushrooms, stirring well to combine. Cook everything together until the leeks are tender and golden, around 5 additional minutes.

3. Make the sauce

   Pour the chicken broth into the skillet, stirring as you bring it to a simmer. Allow the broth to reduce by half over about 5 minutes. Then, incorporate the ricotta cheese and crème fraîche into the skillet, whisking well to avoid lumps. Add salt, pepper, and oregano, stirring until fully combined.

4. Cook and drain the pasta

   While the sauce simmers, cook and drain the pasta according to package instructions. Reserve a bit of the pasta water if you like, as it can help loosen the sauce.

5. Finish and serve

   Add the drained pasta to the sauce in the skillet, tossing everything together over low heat for about a minute. Remove from heat, and serve hot, topped with freshly grated parmesan cheese and a sprinkle of chopped parsley, if desired.

Recipe Tips

• Prep before you cook: This dish comes together quickly, so ensure all ingredients are chopped and ready before you start.
• Make sure to brown the mushrooms: Allow the mushrooms to become nicely golden for maximum flavor.
• Whisk the sauce well: Properly whisk the ricotta and crème fraîche into the broth on a steady heat to prevent curdling.
• Double the sauce: The pasta absorbs a lot of the sauce, so if you prefer a saucier dish, consider doubling the sauce ingredients.

Substitutions

• Pasta: Use any type of pasta you have on hand, such as tagliatelle, fettuccine, penne, or even pasta spirals.
• Mushrooms: Feel free to substitute white button mushrooms with brown mushrooms or portobello for a richer flavor.
• Leeks: Onions can be a good alternative to leeks if that’s what you have available.
• Ricotta cheese: You can replace ricotta with mascarpone cheese for a different yet delicious twist.
• Crème fraîche: If crème fraîche isn’t available, heavy cream or half-and-half are suitable substitutes.

Serving Suggestions

This creamy pasta dish is delightful all by itself, but if you’re looking to round out your meal, pair it with a refreshing Roasted Red Pepper and Feta Salad and some Garlic Knots. It can also serve beautifully as a side dish to Crispy Fried Chicken Cutlets, Baked Parmesan Crusted Chicken, or Roasted Spatchcock Chicken.

Frequently Asked Questions