This creamy linguine with mushrooms, ricotta and toasted pine nuts is the perfect pasta dish when dinner needs to be both easy and full of flavour.
By blending ricotta, parmesan and half of the sautéed mushrooms, you get a silky smooth mushroom sauce. The remaining mushrooms and crispy pine nuts provide bite and texture on top.
Serve with a fresh salad and a good piece of bread.
Ingredients
- 500 g linguine
- 400 g mushrooms
- 1 clove garlic
- 1 tsp dried thyme
- Olive oil
MUSHROOM-RICOTTA SAUCE
- 80 g parmesan
- 100 g ricotta
- 1 tbsp olive oil
- ½–1 tsp salt and pepper
- 1.5–2 dl boiled water
- half of the sautéed mushrooms
TOPPING
- half of the sautéed mushrooms
- 30 g pine nuts
- freshly ground black pepper
- olive oil
Instructions
- Finely grate the parmesan and add it to a stick blender glass together with ricotta, olive oil, salt and pepper.
- Roughly chop the mushrooms and bring water to a boil for the pasta. Cook the pasta according to the instructions on the package.
- Heat your frying pan for a couple of minutes over medium-high heat and toast the pine nuts until they turn golden. Then transfer them to a small plate and set aside.
- Add the mushrooms to the pan without any fat and sauté them for 4-5 minutes until they begin to release their liquid. Then add 3-4 tbsp. olive oil, thyme and a crushed clove of garlic, and sauté the mushrooms until they begin to brown.
- Turn off the heat and transfer one half to a plate and the rest to the parmesan-ricotta mixture.
- Add boiling water to the mixture and blend it with a stick blender until you have a smooth sauce. Add the water 0.5 dl at a time so you can control the consistency. Taste the sauce and adjust with salt and pepper.
- When the pasta is cooked through, stir it together with the mushroom-ricotta sauce, top with the sautéed mushrooms, toasted pine nuts, freshly ground black pepper and a little olive oil.
