This mushroom ragout is topped with dollops of ricotta, which cut through the acidity of the tomato-based sauce for a balanced flavor and creamy texture.

Headshot of Adam wearing a blue button up shirt on a white background
Adam Dolge
EatingWell Magazine, May 2021

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Credit: Jason Donnelly

Recipe Summary test

active:
30 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put a large pot of water on to boil.

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  • 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.

Nutrition Facts

432 calories; fat 15g; cholesterol 40mg; sodium 503mg; carbohydrates 56g; dietary fiber 5g; protein 16g; sugars 8g; niacin equivalents 4mg; saturated fat 3g; vitamin a iu 731IU; potassium 623mg.
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