Fettuccine with Wild Mushrooms & Ricotta
Updated Oct 20, 2022, Published Sep 01, 2016
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Fettuccine with Wild Mushrooms & Ricotta
Ingredients
- 3 tablespoons extra-virgin olive oil, plus more for serving
- 3 tablespoons unsalted butter
- 3 large garlic cloves, minced
- 2 pounds mixed mushrooms, such as cremini, shiitake, oyster, porcini, etc. sliced
- 1 tablespoon fresh thyme leaves, plus sprigs for garnish
- Kosher or fine sea salt
- 1 teaspoon freshly ground black pepper
- 1 pound gluten-free fettuccine
- 1 cup ricotta cheese, full or low-fat, divided
- ¼ cup toasted pine nuts
Instructions
- Heat olive oil and butter in a large skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms, thyme leaves, 1 teaspoon salt, and the pepper. Cook, stirring occasionally, until all the liquid has exuded and evaporated from the mushrooms and they are golden brown, about 15 minutes.
- While the mushrooms are cooking, bring a large pot of heavily salted water to a boil. Cook the fettuccine according to the package directions. Reserve ½ cup of the pasta cooking water and drain the fettuccine.
- Add the cooked fettucine, the reserved pasta water, and ½ cup ricotta cheese to the pan with the mushrooms, and stir to combine. Transfer to a serving bowl, dot with the remaining ½ cup ricotta, top with the toasted pine nuts, and garnish with thyme sprigs.
Nutrition
Calories: 567kcalCarbohydrates: 67gProtein: 19gFat: 25gSaturated Fat: 9gCholesterol: 99mgSodium: 65mgPotassium: 733mgFiber: 6gSugar: 5gVitamin A: 460IUVitamin C: 2.3mgCalcium: 123mgIron: 2.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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