Creamy mushroom penne

This creamy mushroom penne ticks all the right boxes. I made this dish with some mushrooms I had in my fridge after making paneer mushroom masala. Alongside that I used up some herbs which needed finishing and some ricotta, and this was the result! Really quick and simple. So easy to make for lunch or a fast dinner. This recipe serves 4.

Ingredients

200g penne (any other pasta will also do, I just happened to have penne!)

400g mushrooms, roughly chopped

1 onion, finely diced

3 cloves garlic, finely chopped

Few sprigs thyme, leaves removed (or 1t sp dried thyme)

Few sprigs rosemary, finely chopped (or 1 tsp dried rosemary)

150g ricotta

100g grand Padano (or similar cheese - parmesan or pecorino will also work)

Splash milk

Olive oil

Salt and pepper to taste

Handful chopped parsley leaves, to garnish

Method

• In a large pan on medium heat, heat a little olive oil. Add the onions and garlic. Fry until translucent. Add the thyme and rosemary leaves and fry for a further minute.
  
  
• Add the mushrooms and sauté until the mushrooms have cooked down and they are lovely and soft.
  
  
• Whilst the mushrooms are cooking, get a large pan of boiling salted water on the go for the penne. Once the water is boiling add the penne and cook until aldente. Drain carefully, leaving a bit of pasta water remaining. Set aside.
  
  
• To the cooked mushrooms add the ricotta, grand Padano and a splash milk. Mix well to make a light sauce. Season well with salt and pepper.
  
  
• Add in the cooked pasta with the residual starchy pasta water. Mix well.
  
  
• Serve in pasta bowls and garnish with a little parsley.