Linguine with mushroom and ricotta sauce and roasted pine nuts
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Gastrotools
Recipes from professionals
This creamy linguine with mushrooms, ricotta and roasted pine nuts is the perfect pasta dish when dinner needs to be both easy and full of flavor.
By blending ricotta, Parmesan and half of the sautéed mushrooms, you get a silky smooth mushroom sauce. The remaining mushrooms and crispy pine nuts provide bite and texture on top.
Serve with a fresh salad and a good piece of bread.
Servings
: 4
servings
Ingredients
500
g
linguine
400
g
mushrooms
1
clove
garlic
1
tsp
dried thyme
80
g
Parmesan *
100
g
ricotta
1.5
dl
boiled water
30
g
pine nuts
salt
freshly ground black pepper
olive oil
*If you want to make the dish vegetarian, use a Parmesan or other hard cheese without animal rennet.
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Instructions
Step 1/7
Finely grate the Parmesan and add it to an immersion blender glass together with ricotta, olive oil, salt and pepper.
Step 2/7
Roughly chop the mushrooms and bring the pasta water to a boil. Cook the pasta according to the instructions on the package.
Step 3/7
Heat your frying pan for a couple of minutes over medium-high heat and toast the pine nuts until they turn golden. Transfer them to a small plate and set aside.
Step 4/7
Add the mushrooms to the pan without any fat and sauté them for 4-5 minutes until they begin to release their liquid. Then add 3-4 tbsp olive oil, thyme and a crushed clove of garlic, and sauté the mushrooms until they begin to brown.
Step 5/7
Turn off the heat and transfer half of the mushrooms to a plate and the rest to the Parmesan-ricotta mixture.
Step 6/7
Add boiling water to the mixture and blend it with the immersion blender until you have a smooth sauce. Add the water 0.5 dl at a time so you can control the consistency. Taste the sauce and season with salt and pepper.
Step 7/7
When the pasta is cooked through, stir it together with the mushroom-ricotta sauce, top with the sautéed mushrooms, roasted pine nuts, freshly ground black pepper and a little olive oil.
