Fettuccine with Wild Mushrooms & Ricotta
Servings: 6 people
Calories: 567kcal
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: 567kcal | Carbohydrates: 67g | Protein: 19g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 99mg | Sodium: 65mg | Potassium: 733mg | Fiber: 6g | Sugar: 5g | Vitamin A: 460IU | Vitamin C: 2.3mg | Calcium: 123mg | Iron: 2.8mg