Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
6
- 500grams dried elbow pasta
- 1/4 cup extra virgin olive oil
- 2 bunches sage, leaves picked
- 400grams Swiss brown mushrooms, sliced
- 200grams mushrooms, sliced
- 100grams unsalted butter
- 1teaspoons freshly cracked black pepper, plus extra to serve
- 4 cloves garlic, minced
- 3/4 cup smooth ricotta
Description
If you're after a restaurant-quality pasta dish, this is it: the creamy ricotta mingles with succulent Swiss brown and cup mushrooms as well as burnt butter and crispy sage. Yum!
Instruction tip
Swap tip:Mix and match your pasta shapes in these recipes
Method
Step 1 of 4
Bring a large saucepan of water to the boil. Add pasta and cook for 10 minutes. Drain pasta, reserving 1/4 cup cooking liquid.
Step 2 of 4
Meanwhile, heat oil in a large frying pan over high heat. Add sage and cook for 1 minute or until fried. Transfer to a plate lined with a paper towel to drain. Cook mushrooms, in batches, for 8 minutes or until golden. Transfer to a bowl.
Step 3 of 4
Add butter and pepper to the pan and cook, swirling, for 1-2 minutes or until butter begins to bubble and brown. Add garlic and reserved cooking liquid and swirl for 30 seconds. Return pasta, mushrooms and half of the sage to pan and toss to coat.
Step 4 of 4
To serve, divide pasta among bowls. Dollop with ricotta, top with remaining sage and season with freshly cracked black pepper.
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