By Bring Garlic Mushroom Ricotta Pasta to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Garlic Mushroom Ricotta Pasta captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Garlic Mushroom Ricotta Pasta becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
Olive oil spray
1 onion, finely chopped
3 cloves of garlic, crushed
400g (14oz) mushrooms, chopped (use a mixture of varieties for more flavor)
1 cup (240ml) chicken or vegetable stock
Handful of fresh parsley, finely chopped
180g ricotta cheese
30g (1oz) Parmesan cheese (or Italian hard cheese), freshly grated
50g (2oz) mozzarella cheese, freshly grated
240g (7oz) uncooked pasta of choice (penne works great!)
¾ teaspoon garlic powder
Freshly ground salt and pepper to taste
PREPARATION STEPS
Cook the Pasta:
In a large pot, cook the pasta according to package instructions until al dente. Drain and set aside.
Sauté the Vegetables:
In a large skillet, spray with olive oil and heat over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Add the crushed garlic and cook for an additional minute.
Add the Mushrooms:
Stir in the chopped mushrooms and cook until they are softened and browned, about 5-7 minutes.
Add Stock and Seasoning:
Pour in the chicken or vegetable stock and sprinkle in the garlic powder. Bring to a simmer and let it cook for a few minutes to reduce slightly. Season with salt and pepper to taste.
Combine with Pasta:
Add the cooked pasta to the skillet and toss to combine. Remove from heat.
Add Cheeses:
Stir in the ricotta, freshly grated Parmesan, and mozzarella until well combined and creamy. Add the chopped parsley and mix well.
Serve:
Plate the pasta and garnish with additional parsley and cheese if desired. Enjoy this creamy and flavorful dish!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
