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Mushroom and Spinach Pasta with Ricotta Recipe

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4.2 from 5 reviews

  • Author: Emma
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

A quick and flavorful Mushroom and Spinach Pasta with creamy ricotta cheese, perfect for a wholesome weeknight dinner. Featuring sautéed baby bella mushrooms, fresh spinach, and tender bowtie pasta, all coated in a light buttery sauce made with starchy pasta water for an extra silkiness.

Ingredients

Pasta

  • 8 oz. bowtie pasta

Vegetables & Aromatics

  • 16 oz. baby bella mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 cups fresh spinach

Fats & Dairy

  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 1/2 cup whole milk ricotta

Seasoning

  • Salt and pepper to taste
  • 1 pinch crushed red pepper (optional)

Instructions

  1. Cook Pasta: Bring a large pot of water to a boil. Add the bowtie pasta and cook until tender, about 7 minutes. Reserve 1/2 cup of the starchy pasta water before draining the pasta in a colander.
  2. Sauté Mushrooms: While the pasta cooks, add sliced mushrooms and olive oil to a large skillet over medium heat. Cook until the mushrooms release their water, which then evaporates, and the mushrooms begin to brown, about 7 minutes.
  3. Add Garlic and Butter: Mince the garlic meanwhile. Add minced garlic and butter to the browned mushrooms, cooking for 1-2 minutes more until the garlic softens and releases aroma.
  4. Create Sauce Base: Pour about 1/4 cup of the reserved pasta water into the skillet. Stir to deglaze, dissolving browned bits and combining with butter to form a light sauce that will coat the pasta.
  5. Wilt Spinach and Combine Pasta: Add fresh spinach to the skillet, stirring just until wilted, about 1 minute. Add the drained pasta and toss to combine everything evenly. Turn off the heat and season generously with salt and pepper. Add more reserved pasta water if the pasta seems dry.
  6. Finish with Ricotta and Serve: Spoon ricotta cheese in tablespoon-sized dollops over the pasta. Sprinkle with an optional pinch of crushed red pepper and serve warm for a delicious, comforting meal.

Notes

  • Reserve pasta water carefully—it helps make a light sauce that adheres well to the pasta.
  • If you want more heat, add extra crushed red pepper or a drizzle of chili oil.
  • You can substitute ricotta with goat cheese or cream cheese for a tangier flavor.
  • Use fresh spinach for best texture; frozen spinach will add excess moisture.
  • For a gluten-free version, substitute bowtie pasta with gluten-free pasta.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Italian

Find it online: https://myeasyplate.com/mushroom-and-spinach-pasta-with-ricotta-recipe/