Mushroom Ricotta Pasta

with toasted breadcrumbs

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

So, you're cooking pasta. It can be spaghetti, macaroni, whatever… and you do as you've always done: Just pour the entire pot into the colander, letting the boiling hot water circle down the drain. But stop! Wait! Rewind the tape! That starchy, hot water is a golden ticket to a creamy sauce, if you know what you're doing. Here, we mix it with ricotta, making a creamy base for a subtle yet powerful pasta with mushrooms and thyme. Waste not, want not.

In Your Box (serves 2)

  • Info
    8 oz. Campanelle Pasta
  • 8 oz. Cremini Mushrooms
  • 1 Shallot
  • 2 Garlic Cloves
  • 3 Thyme Sprigs
  • Info
    ¼ cup Panko Breadcrumbs
  • 3 fl. oz. White Cooking Wine
  • Info
    4 fl. oz. Light Cream
  • Info
    4 oz. Ricotta
  • Info
    1 oz. Grated Parmesan

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    851
  • Carbohydrates
    111g
  • Fat
    30g
  • Protein
    32g
  • Sodium
    1159mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Pot
  • 1 Colander
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 7-9 minutes. Reserve ½ cup pasta water. Drain pasta in a colander and set aside. While pasta boils, prepare ingredients.

  • 2

    Prepare the Ingredients

    Cut mushrooms into ¼" slices. Peel and mince shallot. Mince garlic. Stem thyme. Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add panko to hot pan and stir constantly until browned, 1-2 minutes. Transfer panko to a plate or small bowl. Wipe pan clean and reserve.

  • 3

    Cook the Mushrooms

    Return pan used to toast panko to medium-high heat and add 1 tsp. olive oil. Add mushrooms to hot pan and stir occasionally are browned, 3-5 minutes. Transfer mushrooms to a plate and season with a pinch of salt. Reserve pan; no need to wipe clean.

  • 4

    Make the Sauce

    Return pan used to cook mushrooms to medium-high heat and add 1 tsp. olive oil. Add shallot, garlic, and thyme (reserve a pinch for garnish) to hot pan and cook 30-60 seconds. Add white wine and cook until almost evaporated, 30-60 seconds. Add cream, ricotta, reserved pasta water, and half the Parmesan (reserve remaining for garnish). Stir together and bring to a simmer. Stir often until slightly thickened, 1-2 minutes. Season with ½ tsp. salt. Remove from burner.

  • 5

    Finish the Dish

    Gently fold mushrooms and pasta into sauce. Plate dish as pictured on front of card, garnishing with remaining Parmesan, reserved thyme, and toasted breadcrumbs. Bon appétit!

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