Pasta with ricotta and mushrooms

Adapted from Lidia Bastianich

454 g pasta (I used spaghetti)
glug of extra-virgin olive oil
6 garlic cloves, sliced
chopped thyme/rosemary (I used thyme)
6 brown mushrooms, thickly sliced
pinch of salt and pepper
200 g ricotta
1 bunch green onions, chopped (I didn’t have any)
parsley for garnish, roughly chopped (I didn’t have any)
grated Parmigiano-Reggiano


Cook the pasta al dente in salted water, save some pasta water for your sauce. Saute garlic and rosemary until fragrant. Add mushrooms. Season with salt and freshly ground pepper. Add scallions. Add some reserved pasta water. Mix in pasta, ricotta, and parmesan. Serve hot.



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