Mushroom Ricotta Pasta

with toasted breadcrumbs

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

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
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Cook the Pasta

    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.

  • Step 2 - Prepare the Ingredients

    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.

  • Step 3 - Cook the Mushrooms

    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.

  • Step 4 - Make the Sauce

    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.

  • Step 5 - Finish the Dish

    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!