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Mushroom Ragout with Herbed Ricotta and Pappardelle

Mushroom Ragout with Herbed Ricotta and Pappardelle

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner, Entree, Main Course
Servings 4 servings

Ingredients
  

  • 3 tbsp extra-virgin olive oil
  • 1 pound mixed mushrooms, such as maitake, shiitake, oyster and/or cremini, trimmed and halved
  • 1 medium onion, chopped
  • 3 cloves garlic, grated, divided
  • 1 tsp chopped fresh thyme
  • 1 tbsp tomato paste
  • 3/4 tsp salt
  • 1/2 tsp ground black pepper, divided
  • 1/4 cup dry white wine
  • 15 ounces canned no-salt-added diced tomatoes
  • 1/2 cup part-skim ricotta cheese
  • 1/4 cup chopped fresh herbs, such as tarragon and/or parsley, plus more for garnish
  • 8 ounces pappardelle pasta

Instructions
 

  • Put a large pot of water on to boil.
  • Heat oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring once, until browned, about 4 minutes. Add onion, two-thirds of the garlic and thyme; cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add tomato paste, salt and 1/4 teaspoon pepper and cook, stirring, for 1 minute. Stir in wine and tomatoes and bring to a simmer. Cover and cook for 5 minutes.
  • Meanwhile, combine ricotta, herbs, the remaining garlic and 1/4 teaspoon pepper in a small bowl.
  • Cook pasta in the boiling water according to package directions. Using tongs or a slotted spoon, transfer the pasta directly to the skillet, allowing some of the pasta-cooking water to drip into the pan. Cook, stirring, until the pasta is coated with the sauce, about 1 minute. Serve the pasta topped with the ricotta mixture and more herbs, if desired.
Keyword Mushroom Ragout, Pasta, Ragout
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