Mushroom Ricotta Penne Pasta Food

MUSHROOM RICOTTA PENNE PASTA RECIPE

Steps:

• In a large fry pan, saute two cloves of whole garlic and 1/4 cup of extra virgin olive oil.
• Add two tablespoons of butter. Saute for around three minutes.
• Add 1 lb of sliced fresh mushrooms to the oil and garlic. I like to get the mushrooms browned and a little crispy, but don't brown the garlic, remove it if it starts to get too brown.
• Add 1/4 teaspoon of black and red pepper, a pinch of salt, and add 1/2 cup of Marsala wine.
• Simmer on low for eight minutes.
• In the meantime prepare pasta to package instructions al dente, reserve one cup of pasta water when pasta is done.
• Add reserved one cup of pasta water to the mushroom sauce and add four tablespoons of butter, keeping warm.
• You can add salt and pepper to taste at this time.
• In another bowl mix, 1 cup of Ricotta cheese and 1/4 cup of Parmesan cheese mixed together
• Add cheeses to hot pasta and mix evenly in a large pasta dish.
• Spoon sauce over the pasta and Ricotta mixture, sprinkle with fresh parsley, basil, grated cheese.

MUSHROOM PENNE BAKE

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook pasta according to package directions. Drain and return to pot; cool slightly., In a large skillet, heat oil over medium-high heat; saute mushrooms until tender, 4-6 minutes. Add garlic; cook 1 minute. Stir in marinara sauce and seasonings. Spread half the mixture into a 13x9-in. baking dish coated with cooking spray., Stir ricotta cheese and 1/2 cup mozzarella cheese into pasta; spoon over mushroom mixture. Spread with remaining mushroom mixture., Sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake, uncovered, until bubbly, 25-30 minutes.

CREAMY SPINACH & MUSHROOM PENNE

Steps:

• Cook the penne following pack instructions and put the kettle on to boil. Meanwhile, put the cashews and dried mushrooms in a medium heatproof bowl along with the bouillon powder, and pour over 200ml boiling water from the kettle. Leave to soak for 5 mins. After this time, blitz the mixture with a hand blender until smooth and creamy.
• Heat the oil in a large non-stick frying pan over a medium heat and fry the fresh mushrooms and garlic for a couple of minutes until just starting to soften. Add the spinach and continue to cook, stirring frequently until the spinach has wilted. Drain the pasta, reserving a little of the cooking water. Tip the pasta into the pan with the mushroom mixture, season with plenty of black pepper and toss everything together well. Remove from the heat and stir through the creamy mushroom sauce, adding a drop of the reserved cooking water if needed to loosen. Serve straightaway.

CREAMY ONE-POT MUSHROOM AND LEEK PASTA

Steps:

• Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes.
• Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to caramelize and stick to the bottom of the pan, another 2 to 3 minutes. (This allows the water from the mushrooms to evaporate, encouraging caramelization.) Add the juice of one lemon half to deglaze the pan and stir to combine.
• Add the pasta and stock; stir well. Cover with lid and cook on medium heat. Begin tasting pasta 10 minutes after you add it. (All pasta shapes and brands will have different cooking times. You want the pasta to be just tender.)
• Once the pasta is cooked, turn off the heat and add the butter and parsley. Squeeze in the juice from the remaining lemon half and stir until butter is melted and dispersed. Season with salt and pepper.
• To serve, top with ricotta, red-pepper flakes (to taste) and more chopped parsley.